Spelt Banana Bread

This spelt banana bread is the perfect autumn treat and is the perfect blend of healthy and traditional. It is incredibly moist and decadent, and has that amazing scent of fall spice, which will spread throughout your entire house while baking in the oven.

Spelt Banana Bread

This banana bread calls for unrefined whole grain spelt flour. Spelt is an ancient grain related to wheat that has a great nutty flavour. Compared to traditional wheat flours, spelt offers a wider array of nutrients, has more fibre and is much easier on the digestive system since it has a relatively low gluten content. It also has around 20%  more protein and up to 65% more amino acids than traditional wheat flours, making it a perfect and very nutritious alternative to regular wheat flours. 

This loaf is primarily sweetened with banana as well as a few tbsp of honey, which you can easily substitute with a few drops of stevia or other sweetener of choice. The cinnamon adds a great warmth and also promotes healthy blood sugar levels by helping the body metabolise sugar more effectively, leading to reduced insulin levels.

For a gluten free alternative, check out my delicious banana zucchini bread, which is very similar in taste and also packs an entire zucchini!

5.0 from 33 reviews
Spelt Banana Bread
Recipe type: Bread
Prep time: 
Cook time: 
Total time: 
Serves: 1 loaf
  • 3 ripe bananas
  • 3 large organic free range eggs
  • 2 tbsp honey
  • 1 tsp lemon juice
  • ¼ cup (60 ml) extra virgin olive oil (or extra virgin coconut oil)
  • ¼ tsp sea salt
  • ½ tsp cinnamon
  • 1 tsp baking powder
  • 1 tsp bicarb soda
  • 130 gm (1 cup + 2 tbsp) unrefined whole grain spelt flour (can be substituted for oat flour)
  • 45 gm (1½ oz) cashew nuts, chopped
  • 45 gm (1½ oz) walnuts, chopped
  1. Preheat oven to 170°C (340°F)
  2. Line a loaf tin with parchment paper or lightly oil and dust with flour (any type), shaking out any excess.
  3. Whisk together eggs and bananas until a smooth consistency forms
  4. Add olive oil, lemon juice & honey to the mixture and combine well before adding all the dry ingredients as well.
  5. Fold in chopped cashews and walnuts with a spatula and pour the mixture into the loaf tin.
  6. Bake for 35-45 minutes until golden brown. Serve warm with a cup of hot tea or coffee.

spelt banana bread

111 thoughts on “Spelt Banana Bread”

    • It came out lovely…nice and moist and tasty. I am not good at baking, so I was so proud of myself, haha! But then afterwards I got the taste of baking soda in my mouth (that sort of bleachy, foamy taste). I have tried it both yesterday and today, so I am sure it is from the banana bread…I used one teaspoon of baking soda and one teaspoon of the baking powder as it says in the recipe. Perhaps next time I should just use two teaspoons of the baking powder?
      I hate to throw out the rest; seems like such a waste. 🙁

  • This looks absolutely delicious! I am just wondering, do you mix in all 3 bananas into bread, or is one of those placed on top of the bread as I can see has been done in your pictures. Or did you just add another banana on top? Thanks!

    • Katherine, I used all 3 bananas in the bread mixture. To decorate I then sliced a separate banana and added two slices on top before baking.

  • OMG! I just came across your web-site! Super fabulous!! I truly love your information. I will make this receipt for my hubby today! I don’t have a gift or talent in the kitchen, but I am willing to try. I am into fitness and health. Your pictures and presentations are absolutely gorgeous….Thank you so much for sharing…

  • Regina, thank you so much for this delicious recipe! I had to guess a bit because I used small manzano bananas from my yard. I figured that “3 bananas” would be about 1 1/2 cups mashed. Also I made mini muffins instead of bread. They turned out like real bread, not heavy like banana bread usually is.

    • That sounds awesome! Making this batter into muffins definitely takes some tweaking as muffins tends to get a little drier I find. But sounds like they were good so thats great!

  • Wow, this was so moist and delicious! I pretty much followed recipe to a tee, except I added a teaspoon of chia seeds and used a half cup of chopped hazelnuts in lieu of the walnuts/cashews. YUM!

  • Hi again Regina,
    Have you ever tried this with avocado instead of banana? Maybe half and half. I’m a member of the Rare Fruit Council Int’l so, I’m always looking for new ways with fruit.

    • Hey! No I haven’t but sounds like its worth a try! I do wonder if it would be sweet enough using avocado (or half half) as the banana is what adds a lot of the sweetness? Let me know if you try it though x

      • Hi, I know you posted this a long time ago but just in case you haven’t figured it out yet; Baking Soda IS Bicarbonate of Soda but this recipe says to use baking POWDER in this recipe ( needed as the raising agent with Plain or All Purpose flour).
        Baking POWDER is actually a combination of Cream of Tartar and Baking Soda. This is a reference on how to make your own Baking Powder;
        1 part Baking Soda
        2 parts Cream of Tartar
        (optional) 1 part Corn Starch
        Mix it all together in a bowl, if you prefer. Shake it up to make sure it all gets mixed together and keep it in an airtight container. 🙂

  • Just in the oven now…starting out with spelt baking! Added half cup almond meal as I had no nuts to add. sprinkled with rolled oats before baking. Lets hope it looks as good as this!

    Thank you for inspiration!

  • Hi, Thank you for this recipe! I used 1 tsp of apple cider vinegar instead of the lemon juice, it really makes the batter fluff up once it mixes with the bicarb soda 🙂 Also I use coconut sugar instead on honey. It’s on the oven now. Thank you again!

  • Amazing! I used raw, unpasturized buckwheat honey and 100 grams of walnuts instead of a walnut/cashew blend, but I think any nut would work in this recipe. I also opted for the coconut oil instead of olive. My husband ate half the loaf as soon as it was cool enough to eat. With all the protein and nutrients, this banana bread is a delicious, guilt-free, healthy snack!

    Found I had to bake it for an extra 10 minutes (so 55 mins) but that may be just my oven.

    Thanks for the great recipe!

  • Love this banana bread, it looks so darn delicious! I’m planning on making it tonight but was wondering, what can I substitute in place of the eggs? can I use flaxseeds + water? I’ve heard of that being an option, and if so, how much? Or applesauce? if so, how much? 🙂

    • Not sure how flax egg would behave in this but here is a great post explaining how to make it and use it. I haven’t tried substituting the eggs though, but will be interested to hear how you go. Good luck x

  • I tried it with chia seed/water as an egg substitute last time I made it. Sadly it didn’t rise at all but got eaten anyway because it tasted so good. However I also used 3/4 spelt flour 1/4 coconut flour, so maybe that had something to do with it.

    Have just made it again, this time with just spelt flour and with only one egg substituted with chia. It is still in the oven as I type, and has risen beautifully. Only problem is that I “decorated” it with the split banana this time, and the ends are cooked (skewer is coming out clean), but underneath and around the banana is still mega gooey, so I’ve put it back in for another ten minutes with the bananas peeled sideways and resting on the edge of the paper. Looks dodgey, but it’s working I think.

    … A bit later

    Yum – moist, tasty, great texture, just a great recipe, thanks 🙂 Have to go, hubby is going to demolish the lot!

    • Coconut flour is often tricky as a substitute since it is a lot more absorbent than regular flours so my guess is that it is probably a combination of that and the chia eggs. Glad to hear it worked with the one egg substituted for chia. With the banana decor, I usually cut it sideways in 3-4 thinner strips and place them on the banana bread about halfway through the cooking. Enjoy!

      • Thanks Regina, I’ll try thinner banana slices next time. It’s handy to know you add them later in the bake too. Just to be clear in case I’ve caused confusion for anyone, I still used two eggs and substituted the third one for chia.

  • I tried this recipe. The outcome was amazing. The bread was so tasty and looked like a perfect store-bought one. I really really thank you for sharing this recipe. Thanks 🙂 & keep sharing.

  • Hi Regina! This was just the banana bread recipe I was looking for. LOVE how it’s sugar-free. I just whipped this up, and it turned out perfectly moist and delicious. Thanks for posting. 🙂

  • This was so delicious! I added a sprinkling of cinnamon and rapadura on top with the sliced banana which worked well. I also substituted the honey for dates (which I blitzed first then added the eggs and banana as per recipe) and this too worked well. Thanks for a great recipe!

  • Hi Regina

    Just made this banana bread and it turned out delicious!!
    Don’t think it will last too long, think I will be making this on a regular basis.
    Thank you for sharing.

    Regina x

  • This recipe hit the spot for tasty banana rich spelt low fat and low sugar bread. It was very easy to make. I put all the wet ingredients in a blender and the dry in a mixing bowl. I added nutmeg and vanilla essence and used molasses instead of honey and it was delicious. I loathe recipes using 2 cups of sugar per 2 cups of flour. This recipe is a keeper. Thank you Regina.

  • Just beautiful! My 5yr daughter who only eats bananas in the form of ‘banana bread’ loved it. My usual recipe had sugar, butter and white flour. This tasted so much better and is so much healthier. I omitted the nuts as her school is a nut-free school.

  • Hi, just made this recipe with my 7 year old and my 2 year old and it is delicious. We forgot to use cinnamon but it is still yummy. Even though it wasn’t that sweet my 7 year old (who has a sweet tooth) still found it yummy! Thank you for this.

    • I’m so pleased you guys enjoyed it. And especially the little ones… It so great finding healthy “treats” they really enjoy and can help make. x

  • Thank you for a superb recipe, Regina. It is a family favourite already. I also added crystallised ginger as well as lemon and orange zest with the walnuts. And since I don’t cook with honey(it is not recommended in Ayurveda), I added soft, dark molasses sugar.

  • So happy to find your site and sign up for email posts. Living with Type 1 diabetes for 40+ years and use spelt flour and stevia exclusively. Thank-you!

  • This banana bread looks fabulous- thanks for sharing! I’ve been trying to find a new recipe that uses spelt flour, so I’m really looking forward to trying this one. Do you think I could substitute maple syrup for the honey? And have you tried adding chocolate chips?

    • Yes you can absolutely use maple syrup in place of the honey. As for the chic chips, I haven’t tried but I’m sure it’ll work just fine as I’ve added raisins before which was good too. Hope you love it x

  • I’ve looked through a lot of spelt banana bread recipes and this one looks positively yummy. My dilemma is much like some others, eggs don’t work with a PLD/PKD diet so I’m going to try replacing 2 of the eggs with applesauce I think and the nuts with some carob chips. This is the closest I’ve found though to a recipe that can fill my love of banana bread since finding out I have PLD. The disease has completely 360’d my diet so treasures like this one mean more to me than I can say.

    Thank you

    • i used yoghurt instead of eggs was nice to took longer to cook and was a little chewy inside really nice, and i put coconut on top

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  • Wow!!! Came across your site last night on my way back from work. Just randomly searching for what I can do with my spelt flour aside pancakes and Viola

  • Hi i would just like to say your recipes are amazing, today i made chia crisp bread, chocolate balls and banana bread, they all taste fantastic and i love clean recipes. I look forward to making some more

  • for some strange reasons my comments didn’t upload as type, anyways Wow!!! Came across your site last night on my way back from work. Just randomly searching for what I can do with my spelt flour aside pancakes and Viola your spelt bread came up on google, looks so good and the recipe was easy to follow.
    imagine tired body from work but i decided i must give it a shot and i did.. It was super moist the remaining batter used it for muffins intact am still speechless, i don’t normally leave comment on post but yours is going to be the 1st because it is needed and so worth it also search for you on instagram but unable to find you! Thank you so so much for this recipe and so in Love xxx

    • Wow thank you Vivi! So appreciate your comment and am glad you love the banana bread xx ps. my insta is @reginabarker

  • What size loaf pan? Can’t wait to have a go at this! Will be substituting the honey for organic ginger syrup, as I can’t eat honey due to its fructose content

  • Hi! I just wanted to let you know this was such a deliously moist cake! I used coconut oil, substituted honey for rice malt syrup and omitted the nuts to make it kinder friendly. Thank you this will definitely be a regular bake in our house.

  • Best banana bread I have ever had! I only had two bananas but they were quite large so it worked well. The perfect consistency and just yum! I also added crushed up pieces of a dark chocolate bar. So good!

  • Hi Regina, I found your recipe online after searching for spelt flour banana bread recipes for my kids and I to bake. It was one of the few that didn’t have too much sugar-in fact, we might cut down on the honey next time. The only things we changed because it was what we had on hand were: using 4 ripe bananas, 2 eggs, and 1 tsp of apple cider vinegar instead of lemon, plus dark chocolate chips instead of nuts and added 1 tsp of vanilla extract. We made them into 12 muffins and baked for 17 minutes. The kids and I devoured them while still hot from the oven! Thank you for a delicious and healthy alternative to other banana breads-this recipe’s a keeper!

  • Ummm this is my first attempt at cooking bread. I mixed the ingredients beautifully, and baked it. When I finished I realized I forgot the put in flour. ?????? It actually still taste good though…

  • This is so great! I veganised with aquafaba eggs and date purée instead of honey, and added chopped dates as well. SO delicious, soft, tasty, moist. Super easy as well, thank you and I can’t wait to make again.

  • I just wanted to say thanks for this recipe! This was my first time making banana bread and it turned out PERFECTLY and is so delicious and healthy! My whole family enjoyed it.
    I saw someone in the comments say they subbed the lemon juice for apple cider vinegar, so I did that too and it was perfect!

  • Ooomg this bread is so yummy! My first time ever making a loaf & it turned out perfect. Served with a cuppa tea. Delish!!!

  • I accidently blitz the nuts together with my handmixer (added them too early)- Will let you know how it goes! I also added a little powdered ginger and some some Vanilla extract… I am looking forward to the outcome! Thank you for this lovely recipe 🙂

  • Since I discovered this recipe a few months ago, I’ve been making in weekly. It’s an absolute hit in our house and love that it’s low sugar. It’s so versatile, I have made variations with different spices, added currants or cacao, and also sub the nuts for sunflower seeds or pepitas to make it lunch box friendly. Thank you for sharing it.

  • I was thinking of substituting the spelt for rye flour as I didn’t know whether this is ‘cleaner’. Would recommend this and if so does this change the quantity of flour required for the recipe?

    • I don’t know, I’m sorry! I don’t imagine quantity will be much different but it could become a lot dryer. Rye is, like spelt, a less refined flour but contains less gluten than spelt. Good luck x

  • This is one of the best breads i’ve made!! the bread is SUPER SOFT!!! wonderful recipe!!! i added butter, italian seasoning and cheese before i rolled it up – i could’ve eaten the whole loaf. i refrigerated it for about 5 hours – which was so wonderful to be able to do! and it looked so pretty! and smelled so wonderful!!! thanks!! 

  • Thank you for sharing this recipe! I can’t wait to try it.
    My question is: instead of a loaf pan, can I make this in a 8×8 cake pan?

  • Made this and just wanted to say its delicious and super easy to make. Thank you again for another great receipe!

  • I also found this randomly. I substituted 3/4 cup of the spelt flour for almond flour (meal), used 1/4 cup of Xylitol instead of honey and also added little bit of plain greek yogurt. The bread turned out absolutely fantastic, nice and guilt free snack. Really moist and soft. Thanks for sharing this great recipe. 🙂

  • Holy Moly this is so good!!!
    I only had one egg so substituted the other two with 2 tablespoons of chia seeds to 6 tablespoons of water soaked for 10mins and added maybe 1/3 cup of almond meal because I had no nuts to add. Also used Apple Cider Vinegar instead of lemon juice and about 40 mins in the oven….so so so so so yum!
    Thanks for sharing I’ve been looking for an easy, good quality, low sugar, dairy free banana bread or cake recipe that I have all the ingredients for in my pantry for years!

  • YUM….i think i need to make French toast with this banana bread, it is the right sweetness to be able to add a pinch of maple syrup on top…..great recipe!

  • This is an amazing recipe thank you for sharing!

    I thought I’d post the variations I made based on what I had in the cupboard in case it’s helpful to anyone.
    No lemons so squeezed the juice from a clementine.
    Only had 2 eggs so subbed 1 egg with 1/4 cup of greek yogurt.
    Had 100 grams of spelt flour (found out too late) so added 30 grams of wholewheat flour.
    I don’t like walnuts in my bread so I added 22.5 grams of flaxseed and 22.5 grams of chia seeds.

  • Loved it!! Didn’t change a thing, baked for 45 minutes in my toaster oven, and it came out perfect! Will make again with chocolate chips. (per kids request)

  • Made according to recipe but it has a bicarb soda aftertaste. Was I supposed to use a teaspoon of both bicarb powder AND baking soda?

    • yes, 1 tsp of each is right. Sorry to hear about the aftertaste. I haven’t had that issue, but you could try using 1/2 tsp instead.

  • Thank you for this great recipe it’simple and very tasty . I’ve been making it for a couple of years now and never fails to impress all the family.

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  • Hello! I’m in Scotland UK and came across your wonderful site and this delightful recipe. It’s in the oven as I type and the aroma in my kitchen is so lovely! Matches perfectly with the early Autumnal weather we are having here.

    Thank You for the recipe. Healthy Bannana Bread – so looking forward to eating it when it’s cooled a bit out of the oven xx

  • This is a great recipe!!
    It’s my first attempt at a spelt banana bread, well a spelt anything for that matter and absolutely delicious! I paired it with homemade chia blueberry jam and macadamia nut butter! Now the trick is not to devour all of it!
    On my next one I’m going to try a mix of buckwheat and spelt flour… will post results

  • Easy to make and delicious! I used pecans and chocolate chips instead of cashews and walnuts. ( what I had in the house) Thank you for the recipe!

  • I just made this delicious bread, but I made mini muffins. They will be on a tasting table at my tropical fruit club. It made 42 mini muffins. Six of them were devoured while still too hot to eat. No changes otherwise.

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