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!
Key Ingredients
- 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
- Preheat your oven to 350 degrees and line a loaf pan with parchment paper.
- 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.
- In a separate bowl, whisk together the spelt flour, cinnamon, baking soda, and salt.
- 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.
- 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.
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
Spelt flour is not gluten free.
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.
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!
📖 Recipe
Feel-Good Spelt Flour Banana Bread
- Total Time: 1 hour 5 minutes
- Yield: 10-12 slices 1x
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
- 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
- Preheat and prep. Preheat oven to 350 degrees and butter a 9x5 loaf pan or line it with parchment paper.
- 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.
- Combine dry ingredients. In a bowl, combine spelt flour, cinnamon, baking soda, and salt. Whisk together.
- 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.
- 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
Veronika Sebesta says
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.
Tera says
Yummy! Love your adaptations & so glad you liked it 🙂
Kathy says
My new favorite banana bread
Tera says
Yayyy! Thank you!! 🙂
Kimberly says
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!!
Tera says
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.
Andy says
These instructions were spelt out perfectly! 🙂
Tera says
Thanks, Andy!
Jan says
What is one stick of butter equivalent to in weight
Tera says
Hi Jan, one stick of butter is 110 grams. Thanks!
Pam says
I have tried this recipe twice. It’s amazing!! Easy to make, healthy and delicious. Spelt flour is the best.
Tera says
Thank you, Pam! I'm so glad you liked it 🙂 And I completely agree -- spelt flour is wonderful!
Christina Anderson says
Hi!
Did you use unsalted or salted butter in the recipe?
Thanks! I'll be trying this, over the weekend.
Tera says
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!