Roots and Radishes

menu icon
go to homepage
  • Summer Recipes
  • Recipes
  • About Me
  • Subscribe
  • Eat More Plants (Free Guide!)
subscribe
search icon
Homepage link
  • Summer Recipes
  • Recipes
  • About Me
  • Subscribe
  • Eat More Plants (Free Guide!)
×
Home » Recipes » Wholesome Desserts & Baked Goods

Spelt Flour Banana Bread

Modified: Jul 7, 2023 · Published: Jan 13, 2022 by Tera Gigot · This post may contain affiliate links · 14 Comments

Jump to Recipe·Print Recipe·5 from 4 reviews

Spelt flour in banana bread is one of my all-time favorite baking discoveries, because it adds a delightfully nutty flavor while still yielding a tender crumb. This spelt flour banana bread recipe is naturally sweetened with maple syrup, making it a wholesome take on classic banana bread that's a feel-good choice for snacks, desserts, or breakfast with morning coffee. Unsurprisingly, it's incredible served slightly warm with a generous swipe of butter (always).

So, if you've got some overripe bananas begging you not to throw them away or use them in a smoothie... I insist that you try this feel-good spelt flour banana bread!

Spelt flour banana bread with chocolate chips in loaf pan lined with parchment paper this recipe
Jump to:
  • Key Ingredients
  • Substitutions & Variations
  • Instructions
  • Spelt Flour Banana Bread FAQs
  • More Wholesome & Cozy Baking Recipes
  • 📖 Recipe

Key Ingredients

Spelt flour banana bread ingredients on white and light blue surface
  • Spelt flour - I love the kind from Arrowhead Mills!
  • Butter - I love using butter to form a creamy banana bread batter that bakes up with an ultra-tender crumb. For this recipe, butter should be brought to room temperature before mixing.
  • Pure maple syrup - This will be our primary sweetener in this banana bread, and it's also how I sweeten my pumpkin chocolate chip bread! A key success tip when using maple syrup is that it should be brought to room temperature (or close) so that it can be easily creamed together with the butter.
  • Eggs - Eggs create incredible moisture and texture in this bread, plus they act as another leavening agent.
  • Very ripe bananas - Ripe bananas make the best banana bread because they are naturally sweeter and moist.
  • Add-ins - Not required, but fun, delicious, and decadent! I love adding chocolate chips and walnuts to my banana bread. Fresh or dried berries would also be delicious.

Substitutions & Variations

  • Flour - I have made this many times over with other flours, including whole wheat pastry flour and white whole wheat flour. I love them equally as much as I love the spelt flour version!
  • Maple syrup - Honey or agave syrup will also work in this recipe.
  • Butter - Butter can be substituted 1:1 with extra virgin coconut oil. You'll need to melt the coconut oil and allow it to cool slightly before mixing with the maple syrup.
  • Chocolate chip - Add chocolate chips to banana bread is always a good decision.
  • Berry - Add ½ cup fresh or dried strawberries or blueberries.

Instructions

  1. Preheat your oven to 350 degrees and line a loaf pan with parchment paper.
  2. Using a stand or hand mixer, cream the butter and maple syrup together at high speed until smooth, about two minutes. Beat in the eggs until incorporated. Then, add vanilla and mashed ripe bananas and mix on medium speed to incorporate.
  3. In a separate bowl, whisk together the spelt flour, cinnamon, baking soda, and salt.
  4. Pour the dry ingredients into the wet ingredients, and mix until just incorporated. If adding chocolate chips or other add-ins, gently fold them into the batter.
  5. Transfer the banana bread batter to the prepared loaf pan, and bake at 350 degrees for 50-55 minutes. Allow the bread to cool before slicing and serving.
Spelt flour banana bread in bread pan lined with parchment paper

Success Tip! Make sure your butter, eggs, and maple syrup all have time to come to room temperature before mixing! That way, when you cream the butter and maple syrup, it will create a nice, uniform mixture. Otherwise, teeny tiny bits of butter will become suspended in the cold maple syrup. It will still taste delicious, but the texture of the bread will be slightly different, and it won't fluff up as much.

Spelt Flour Banana Bread FAQs

Is spelt flour gluten free?

Spelt flour is not gluten free.

Can you freeze spelt flour banana bread?

Yes! To freeze, place the banana bread in an airtight container (such as a glass storage container with a lid that snaps on/seals well). Store it in the freezer for up to three months. To thaw, let the bread sit out on the kitchen counter for a couple hours.

How do I store spelt banana bread?

After allowing it to cool completely, store this banana bread in an airtight container in a cool, dry place (such as on your kitchen counter) for up to a three days, then transfer it to the fridge for up to a week. I suggest moving it to the fridge because it is such a moist bread and can mold if it gets warm left in an airtight container. To warm it up slightly, pop your slice in the microwave for 10-15 seconds and enjoy!

More Wholesome & Cozy Baking Recipes

  • Inside of loaf of healthy pumpkin chocolate chip bread
    Spelt Flour Pumpkin Chocolate Chip Bread (So Moist & Cozy!)
  • Stack of healthy spelt pumpkin bread slices on a small white plate with fork, on teal linen on white marble surface, with a few walnuts and white chocolate chips sprinkled on the side
    White Chocolate Walnut Healthy Spelt Pumpkin Bread
  • Apple crisp with almond butter topping in white baking pan
    Almond Butter Apple Crisp
  • Healthy peach crisp in white ceramic baking dish with red spatula scooping out a square piece
    Incredible Fresh Peach Crisp (So Jammy!)

Did you make this banana bread with spelt flour? Don't forget to leave a star rating 🌟 and comment below, and tag me on Instagram and Pinterest - I love seeing what you made!

Print

📖 Recipe

clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Spelt flour banana bread with chocolate chips in loaf pan lined with parchment paper

Feel-Good Spelt Flour Banana Bread


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 4 reviews

  • Author: Tera
  • Total Time: 1 hour 5 minutes
  • Yield: 10-12 slices 1x
Print Recipe
Pin Recipe

Description

Spelt flour banana bread is wholesome, delicious, and 100% naturally sweetened with ripe bananas and maple syrup. Moist with a tender crumb, it's perfect for breakfast, an energizing afternoon snack, or a light dessert.


Ingredients

Units Scale
  • 1 ½ cups spelt flour (such as the kind from Arrowhead Mills)*
  • 1 tsp ground cinnamon
  • 1 tsp baking soda
  • ½ teaspoon salt
  • 1 stick butter, softened to room temperature
  • ½ cup maple syrup, room temperature
  • 2 eggs, room temperature
  • 4 very ripe bananas, mashed
  • 1 tsp vanilla extract
  • Optional: ½ cup walnuts, ½ cup dark chocolate chips, or ½ cup dried fruit


Instructions

  1. Preheat and prep. Preheat oven to 350 degrees and butter a 9x5 loaf pan or line it with parchment paper.
  2. Combine wet ingredients. Using a stand or hand mixer, cream together the butter and maple syrup, about two minutes. Add eggs and beat on high until incorporated, about 30 seconds. Then, add bananas and vanilla and beat until just combined.
  3. Combine dry ingredients. In a bowl, combine spelt flour, cinnamon, baking soda, and salt. Whisk together.
  4. Combine dry ingredients with wet. Pour the dry ingredients into the wet ingredients and beat on low until just combined (careful not to over-mix). If desired, use a spatula to fold in nuts, chocolate chips, or fruit.
  5. Bake. Pour the batter into the prepared loaf pan. Bake at 350 for 50-55 minutes. To test the bread for doneness, insert a toothpick. If it comes out clean with a couple moist crumbs on it, it's ready! Allow to cool before cutting and serving.
  • Prep Time: 15
  • Cook Time: 50
  • Category: Desserts; baked goods
  • Method: Bake
  • Cuisine: American

Nutrition

  • Serving Size: 1 thick slice
  • Calories: 205
  • Sugar: 12.8 g
  • Sodium: 216.7 mg
  • Fat: 8.8 g
  • Saturated Fat: 5.1 g
  • Trans Fat: 0 g
  • Carbohydrates: 29.1 g
  • Fiber: 3.1 g
  • Protein: 4.1 g
  • Cholesterol: 51.2 mg

Did you make this recipe?

If you loved this recipe, make sure to let me know and give it a star rating (below)! Star ratings help Roots and Radishes recipes reach more people, which helps support the continued production of our content. Also, we'd LOVE to see what you make! Snap a picture and tag me on Instagram @rootsnradishes  🙂

More Wholesome Desserts & Baked Goods

  • A scoop of healthy apple crisp with vanilla ice cream on dessert plate with fork.
    Easy Apple Crisp with Oats (Made for Fall Baking!)
  • Simple sautéed apples on small wooden plate, topped with walnuts and flaky salt, with a golden fork on gray/white surface with golden yellow linen
    Simple Sautéed Apples
  • Healthy strawberry crisp in cream-colored pie dish with copper serving spoon and two small white bowls with more crisp, with almonds and fresh strawberries on the side
    Wholesome Strawberry Crisp (SO Jammy!)
  • Three pieces of raspberry almond macaroon tart on parchment paper with fork
    Insanely Good Raspberry Almond Macaroon Tart

Comments

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

    This site uses Akismet to reduce spam. Learn how your comment data is processed.

  1. Veronika Sebesta says

    December 27, 2022 at 9:07 pm

    Superb. I used monkfruit instead of maple syrup and as the bannanas I had were huge I also added some almond meal to the dry mix... about 1/3 - 1/2 cup. Delicious & nice and fluffy too.

    Reply
    • Tera says

      December 28, 2022 at 12:10 pm

      Yummy! Love your adaptations & so glad you liked it 🙂

      Reply
  2. Kathy says

    September 30, 2022 at 12:44 pm

    My new favorite banana bread

    Reply
    • Tera says

      October 01, 2022 at 11:39 am

      Yayyy! Thank you!! 🙂

      Reply
  3. Kimberly says

    March 16, 2022 at 10:51 pm

    This banana bread is delicious! Moist, light crumb and not too sweet. The only change I made to the recipe is using plant butter instead of dairy butter. Great recipe!!

    Reply
    • Tera says

      March 17, 2022 at 6:22 am

      Hi Kimberly! Hooray! I'm so excited that you liked it. Also, great to know that plant butter worked for you. I will definitely have to try that.

      Reply
  4. Andy says

    October 19, 2021 at 9:04 pm

    These instructions were spelt out perfectly! 🙂

    Reply
    • Tera says

      October 19, 2021 at 9:07 pm

      Thanks, Andy!

      Reply
  5. Jan says

    July 17, 2021 at 2:21 pm

    What is one stick of butter equivalent to in weight

    Reply
    • Tera says

      July 18, 2021 at 9:46 am

      Hi Jan, one stick of butter is 110 grams. Thanks!

      Reply
  6. Pam says

    May 29, 2021 at 9:58 pm

    I have tried this recipe twice. It’s amazing!! Easy to make, healthy and delicious. Spelt flour is the best.

    Reply
    • Tera says

      May 30, 2021 at 6:42 am

      Thank you, Pam! I'm so glad you liked it 🙂 And I completely agree -- spelt flour is wonderful!

      Reply
  7. Christina Anderson says

    April 08, 2020 at 10:44 pm

    Hi!
    Did you use unsalted or salted butter in the recipe?

    Thanks! I'll be trying this, over the weekend.

    Reply
    • Tera says

      April 09, 2020 at 7:13 am

      Hi Christina! I used unsalted. If you only have salted on hand, you could probably cut the salt in the recipe in half and call it good. I hope you enjoy the bread!

      Reply
Tera Gigot, the author, photographer, and recipe developer of Roots and Radishes.

Hey, I'm Tera! And I'm so glad to meet you. I've been using seasonal produce to create recipes in my Wisconsin kitchen for 12 years. Here you'll find nourishing whole foods recipes that are approachable and delicious.

More about me →

FREE 5 Day Guide: Eat More Plants! Get the guide →

Summer Recipes

  • Pesto pasta salad with chicken on a white plate.
    Simple Pesto Pasta Salad with Chicken
  • Pesto potato salad scooped into large copper spoon resting on small white ceramic plate, next to bowl of potato salad and small white bowl of pesto
    Easy Pesto Potato Salad
  • Healthy scotcheroos topped with flaky sea salt and cut into squares on blue and white background
    No Corn Syrup Scotcheroos (With Date Syrup Instead!)
  • Peach blueberry salad with fork spearing a peach, in light blue bowl with aged balsamic in background
    Peach Blueberry Salad with Goat Cheese
  • Simple herb roasted beets on sheet pan
    Simple Herb Roasted Beets
  • Caprese pasta salad with grapes in a bowl with a silver fork, sitting on a white farmhouse wood surface with a gray linen on the side.
    Fruity Caprese Pasta Salad

Recipes to Make In June

  • Healthy strawberry crisp in cream-colored pie dish with copper serving spoon and two small white bowls with more crisp, with almonds and fresh strawberries on the side
    Wholesome Strawberry Crisp (SO Jammy!)
  • Pickled strawberries in a jar with black peppercorns.
    Quick Pickled Strawberries (Naturally Sweetened!)
  • Jammy egg on avocado toast with matcha tea.
    Seriously Delicious Jammy Eggs on Avocado Toast
  • Lemon dill hummus in beige serving dish with olive oil drizzled on top, with golden spoon
    Easy Lemon Dill Hummus
  • Marinated white beans in beige stoneware serving dish with golden spoon on beige and white surface, next to golden-yellow matte linen
    Easy Marinated White Beans
  • Goat cheese crostini with pickled strawberries on small white plate.
    Easy Goat Cheese Crostini with Pickled Strawberries

Footer

↑ back to top

Info

  • About
  • Privacy Policy

Newsletter

  • Sign Up! for recipes and updates

Contact

  • Contact
  • Services

As an Amazon Associate I earn from qualifying purchases.

Copyright © 2025 Roots and Radishes on the Foodie Pro Theme

Spelt flour banana bread with chocolate chips in loaf pan lined with parchment paper