Last Updated on 05/07/2024 by Adina
This spelt flour banana bread is moist, tender, and delicious - truly the best. You can whip it up in minutes, and it bursts with banana flavor. It's the perfect way to use those overripe bananas on your counter.
This spelt flour banana bread recipe is vegan, dairy-free, and egg-free. It makes a wonderful after-school snack, dessert, breakfast, or homemade gift for someone special. This delicious spelt banana bread is sure to make anyone happy. It's my go-to banana bread recipe, whether I'm baking for someone vegan or using up overripe bananas from the fruit basket.
To tell you the truth, I almost always buy too many bananas and let them get overripe just to make smoothies or any kind of banana bread, such as Banana Bread Bundt Cake or Rhubarb Banana Bread.
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What is spelt flour?
Spelt flour is a type of whole-grain flour made from spelt, an ancient grain related to the wheat family. It has a slightly sweet, nutty flavor and can be used instead of regular flour in many recipes. Spelt flour is known for being more easily digestible than wheat flour for some people.
Recipe ingredients
Overripe bananas: They should be spotty yet not mushy or almost liquid. The riper the bananas, the sweeter the bread.
Spelt flour: I used white spelt flour. If you don't have it, you can replace it with all-purpose flour; I often do that for this recipe or other recipes. Check out the Spelt Flour Carrot Cake or this Spelt Bread, which I must have baked a million times. Or make a Spelt Grain Salad.
A mixture of nut milk and vinegar will create some kind of vegan buttermilk.
Other ingredients: Coconut oil, all-purpose flour, baking soda, brown sugar and white sugar, cinnamon, vanilla extract, and a pinch of salt.
Variations
- Make a non-vegan spelt flour banana bread; it's so easy to swap the ingredients! Substitute nut milk and vinegar either with regular buttermilk (no more vinegar needed) or with a combination of cow milk and vinegar. Also, you can use soft unsalted butter instead of soft coconut oil.
- Add a handful of chopped nuts, such as walnuts, pecans, or hazelnuts.
- Add a handful of milk or dark chocolate chips.
- Add a handful of dried fruit, such as raisins, chopped apricots, or dates.
- Add one peeled and diced apple.
- If you have an extra banana that is not overripe but still a bit firm and yellow, slice it lengthwise and place these slices on top of the batter.
How to make banana bread with spelt flour?
Actually, this recipe is no different from one made with wheat flour, so feel free to substitute spelt flour with all-purpose flour. Normally, you need to consider a few things when swapping types of flour, but I've baked this bread many times with both kinds and never noticed a big difference.
- Preparations: Preheat the oven, line the loaf pan with parchment paper, combine nut milk and vinegar in a small bowl, and combine dry ingredients in another bowl.
Step #1: Mash the bananas very well using a fork. Set aside.
Step #2: Cream coconut oil and brown and white sugar in a separate bowl.
Step #3: Add mashed bananas, vanilla extract, and the milk mixture.
Step #6: Add the flour mixture slowly and incorporate it, taking care not to overmix the batter.
Step #6: Pour the batter into the prepared loaf pan and bake. Cover the crust loosely with foil if it gets too dark too soon.
Step #7: Leave in the tin for about 15 minutes. Remove it and let it cool completely on a cooling rack. If you wish, dust it with powdered sugar before serving.
Good to know!
Sugar: When making the original recipe, I used more sugar. Over the years, I reduced the sugar quantity to half. My bananas are always quite dark when I bake them, so they are very sweet.
The coconut oil must be at room temperature and soft enough to cream it with sugar. Make sure it has the right consistency before starting to make the spelt banana bread.
Check the bread occasionally while baking to ensure the crust doesn't become too dark. If it starts to darken too much, lay a piece of foil loosely on top and continue baking the eggless banana bread until done.
How to serve?
Usually, you would leave this eggless banana bread cool completely on a wire rack before serving it, but I admit that we often didn't have the patience to wait... I can assure you that a lukewarm (not hot) slice of the vegan banana bread tastes heavenly as well.
How to store banana bread?
This spelt flour banana bread keeps well for at least 3-4 days at room temperature. Cover it with plastic wrap or keep it in an airtight container to prevent it from drying. After 3-4 days, it will begin to get drier, but it will still be good to eat. You could slice it and toast the slices at this point if you wish. Delicious!
This is an excellent recipe for freezing. You can freeze the bread for at least 4-5 months, probably longer.
Wrap the loaf in foil and place in a freezer bag.
To freeze individual slices, wrap them in foil separately. This way, you can defrost a smaller amount if desired, and the slices will not stick to each other. Place the wrapped slices in freezer bags and freeze. Thaw them on the counter; it will not take that long. Even a whole loaf will only need about 2-3 hours.
Spelt Flour Banana Bread
Equipment
- Loaf pan 10 inches/ 25 cm
Ingredients
- ¼ cup + 1 tablespoon nut milk 75 ml, Notes 1, 2
- 1 teaspoon vinegar
- 2 cups white spelt flour 240 g, Notes 3,4
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¼ teaspoon cinnamon
- ½ cup coconut oil 100 g
- ¼ cup brown sugar 45 g
- ¼ cup white sugar 50 g
- 3 medium overripe bananas
- 1 teaspoon vanilla extract
- powdered sugar optional
Instructions
- Preheat the oven to 350°F/ 180°C. Line a loaf pan with parchment paper.
- Combine nut milk and vinegar and set aside.¼ cup + 1 tablespoon nut milk/ 75 ml + 1 teaspoon vinegar
- Combine the flour, baking soda, salt, and cinnamon in a large bowl.2 cups white spelt flour/ 240 g + ½ teaspoon baking soda + ½ teaspoon salt + ¼ teaspoon cinnamon
- Mash bananas: In another bowl or on a large plate, mash the bananas very well using a fork. Set both aside.3 medium overripe bananas
- Cream soft coconut oil, brown and white sugar. Add the mashed bananas, the vanilla extract, and the milk mixture. Mix well.½ cup coconut oil/ 100 g + ¼ cup brown sugar/ 45 g + ¼ cup white sugar/ 50 g + bananas+ 1 teaspoon vanilla extract
- Add and incorporate the flour mixture slowly, careful not to overmix the batter.
- Bake banana bread: Pour the batter into the prepared tin and bake for about 65 minutes or until a toothpick inserted in the middle of the cake comes out clean. Check from time to time; if the crust of the bread starts getting too dark too soon, cover it loosely with foil.
- Cool: Leave the vegan banana bread in the tin for about 15 minutes. Then, remove from the baking dish and let cool completely on a wire rack. Dust it with powdered sugar before serving.powdered sugar
Notes
- Measurements: I always recommend using a digital kitchen scale in baking (the Amazon link opens in a new tab); it guarantees the best results.
- Non-vegan spelt flour banana cake: Use buttermilk (without adding vinegar) or use cow milk mixed with 1 teaspoon of vinegar. Substitute soft coconut oil with soft unsalted butter.
- Substitute spelt flour with all-purpose flour if you wish.
- If using whole spelt flour, add 2 extra tablespoons of milk to the batter.
Nutrition
Aygul says
I subbed in brown sugar for white sugar and added cloves, cardamom, and all-spice instead of cinammon, baked the it the day before so the spices would have time ot settle, and served it to vegan and non-vegan friends at a friendsgiving. It turned out semi-fluffy, moist, and tasty! Next time, I want to experiment with whole wheat and monk-fruit extract to make it healthier.
Adina says
Thanks for sharing, the spices sound wonderful!
Balvinder says
Sounds really delicious! I love the moist texture (even without eggs) and also the lovely shot.
Anca says
It looks fab! I love vegan bakes, so this is something I'd love to try.
Adina says
I am glad you liked it, Reemda. We love it too.
Reemda says
I tried it yesterday and it was delicious!! It is important to wait 15 Minuten after baking to let the cake cool down, because only then the cake becomes "fluffy".
Adina says
So glad!
Georgiana says
Great! I'll definitely try it!
Thank you 🙂