Spelt Banana Bread, or the last banana bread recipe you’ll ever need!
- 35 comments
- Posted in: Baked Goods, Breads, Breakfast, Snacks
I can already hear you guys go: -”Banana bread, heh?” (mind you, most of you aren’t Canadians, so there probably wouldn’t be a “heh?” at the end of that sentence…)
-”Seriously? There have to be at least a gazillion banana bread recipes out there. Come on, Sonia, you can be more creative than that, can’t you?”
You’re right, I know…
BUT! Hear me out…
This is no ordinary banana bread. This is seriously THE BEST banana bread I have eaten in my entire life! It’s just soooo moist, so tender, sweet and chewy, it’s just like a super decadent cake, only it’s good for you!
From now on, this is my go to banana bread recipe! Until I try and come up with a gluten free version. But even then, this is the recipe that I will use as a base. It’s just plain amazing, I tell you.
And I have my good friend Heidi, over at Food Doodles, to thank for it. As soon as I saw it on her site, I didn’t waste any time and tried it right away. After all, I conveniently had a bunch of ripe bananas on the counter, just waiting to be used up, and I was planning on making a fresh batch of peanut butter that week-end.
Can you think of a better combo than peanut butter and banana bread?
I thought not!
I have to admit that I was a tad sceptical when I saw the incredible amount of cinnamon that the recipe called for, and lord only knows I LOVE me some cinnamon, but really, it works great! I also decided to add a little bit of almond extract and a handful of raisins, which just elevated the flavors even more!
Of course, I had to try it toasted, with a nice, thick layer of peanut butter, and it was quite simply the bomb!
Plain and simple?
I am in love.
SPELT BANANA BREAD
(ever so slightly adapted from Food Doodles)
INGREDIENTS
Dry
- 2 cups spelt flour
- 2 tsp cinnamon
- 1 tsp baking soda
- ½ tsp baking powder
- ¼ tsp sea salt
- ½ cup chopped walnuts
- ½ cup raisins
Wet
- 4 medium bananas, loosely mashed
- 2 large eggs
- ½ cup buttermilk
- ½ cup unsweetened applesauce
- 1 tsp pure vanilla
- ¼ tsp pure almond extract
To be sprinkled on bread
- 2 tbsp unsweetened shredded coconut
- 2-3 tbsp finely chopped walnuts
DIRECTIONS
- Preheat oven to 350F. Prepare a loaf pan by spraying with oil or non-stick spray and set aside.
- In a small bowl mix flour, cinnamon, baking soda, baking powder and salt. Mix in walnuts and raisins and set aside.
- In a larger bowl, loosely mash the bananas. Add eggs, buttermilk, applesauce, vanilla and almond extract.
- Add the dry ingredients to the banana mixture and mix with a rubber spatula until well combined, no more.
- Pour the batter into the loaf pan and sprinkle with coconut and chopped walnuts. Place in the oven and bake 55-60 minutes, until a toothpick inserted into the middle of the loaf comes out clean.
- Remove the loaf pan from the oven and let the loaf cool in the pan for 5-10 minutes before turning it out and cooling on a cooling rack completely.
dana @ my little celebration
This looks amazing! I love a good banana bread recipe. This one’s going in my bookmarks!
Sonia, The Healthy Foodie
Oh, you won’t regret it, Dana! Can’t wait to hear your thoughts!
Erin @ Texanerin Baking
You think two teaspoons is a lot of cinnamon?! Nooo. It’s just right. I use 2 teaspoons in my banana bread but only use 1 1/2 cups of whole spelt. I love cinnamon.
Anyway, yours looks great. So does Heidi’s! And your peanut butter looks really gooey. It looks like the perfect consistency. I was imagining something much firmer! Something crumbly.
Sonia, The Healthy Foodie
OK, I should’ve specified! I think 2 tsp of cinnamon is a lot for use in a BANANA bread. I don’t usually put cinnammon in a banana bread, but I will gladly use twice that amount in an apple, or carrot, or zucchini, or spice cake, you know. I am a HUGE fan of cinnamon. But for some reason, it just seemed really strange to me to be using it in banana bread. I’m really glad I did, though, ‘cuz it really works!
I let my peanut butter run longer this time, I wanted it to be nice and ooey and creamy, especially for the pictures… I think I took about 150 pictures of peanuts and peanut butter. No, no, I am not obsessed!
It’s never been dry and crumbly, though. Only a tad firmer, that’s it.
Erin @ Texanerin Baking
I hope I didn’t say something wrong! I really think it’s a great recipe and great use of cinnamon. I didn’t even realize that cinnamon isn’t traditionally in banana bread because I’m the only one in my family who has ever made banana bread and I load almost everything with cinnamon.
I don’t think 150 photos of peanuts and peanut butter is bad at all. I normally take double that when I want to post something. Seriously. I spend hours on one thing and then I’m lucky to end up with one decent picture. So really, I think you’re doing a magnificent job.
My peanut butter with the liquid vanilla is dry and crumbly. BOOOOO! It gets all over the counter and makes a mess. The stuff above is perfection.
Sonia, The Healthy Foodie
Not at all, Erin! Where would you get such a silly idea!
You never say anything wrong! 
And are you serious? You really take THAT many pictures? Yikes! And I thought I was extreme! I ended up taking a million pictures of my peanut butter because I took speed pics of it as it was pouring into the jars… and then I was like in a trance and just couldn’t stop photographing it. Did I ever mention just how much I like nut butter? It’s almost like a sickness… wait ’til you see that post! 
Seriously, I’ll have to try adding liquid vanilla once, just to see what it does. Dry and crumbly, you say? I guess it could be like a reaction between the oil and… wait a minute… my vanilla doesn’t have any water in it, it’s only vodka and vanilla beans. I bet your vanilla has water in it, and the water, mixed in with the oil of the nuts, creates this chemical reaction that causes it to seize up on you. Guess you’ll have to make your own vanilla! I’ll be posting some of that too, as soon as I can get some GREAT natural light happening here. Vanilla is too much of a beautiful thing to be captured under artificial “rays”. Mind you, so is nut butter!
Erin @ Texanerin Baking
Speed pictures! Oh boy. I wish I was able to do stuff like that! For me, that would just be a wasted day. 1,000 pictures and nothing to show for it. One day I’ll learn, though.
I also have homemade vanilla going! And I think you’re right. My fake vanilla is probably to blame. I never thought about that. You’re very clever.
I’ll have to see what happens when I add real vanilla!
Heidi @ Food Doodles
I know exactly what you mean! I always feel like I should be posting something more exciting but some recipes are just too good even if it is like something that everyone has a recipe for like banana bread. I love your idea to add almond extract. And the coconut on top looks so nice. I’ve been reverting back to sprinkling quick breads with sugar to make them look nice but nuts and/or coconut is a much better option. Have to try that! So glad you enjoyed the bread
Sonia, The Healthy Foodie
Right on! Actually, I wasn’t even quite certain that I was going to post the recipe, but after I tasted it, there was no way I could keep this one to myself. Besides, we all need recipes to make great classics such as this one.
As for sprinkling coconut and nuts on top, it not only looks good, but it also adds texture and flavor, and it’s also good for you! WIN, all the way!
Thank you for sharing that recipe, Heidi. This one truly will be a part of my regular repertoire! A definite keeper! It’s even worthy of passing down… I think I should print it for my kids right away!
Tender B.
I like the idea of peanut butter and banana bread, that’s for sure.
Sonia, The Healthy Foodie
Have you ever tried it, Tender? If not, you really should. I truly rocks, I swear!
melissa
looking forward to trying this, but don’t have any experience with spelt flour. what are your thoughts on substituting whole wheat flour or whole wheat pastry flour?
Sonia, The Healthy Foodie
Hey Melissa! Using whole wheat flour shouldn’t be a problem at all! I would definitely use the pastry version though! Let me know how it went!
Violet
I just made two amazingly delicious loaves of this this morning. I’ve never made banana bread before so it was super exciting. To anyone considering making this recipe – you will not be disappointed! I love it, and I love that it has no added sweetener. You can actually taste all the amazing flavors instead of it just tasting like sweet cake. And the texture is amazing. I had a slice with pb too
Anyone have any suggestions for making this kind of cake lower in calories?
Sonia, The Healthy Foodie
WOW, thank you so much for your AMAZING feedback Violet! I truly appreciate that! So glad you liked the banana bread as much as I did! And isn’t it just plain unbelievable with peanut butter? OH! I die every single time!
As for making it lower in calories, I think that most of the usual high calorie ingredient have been given the boot… you can’t take out much more than that. You could maybe lose the walnuts and raisins, and maybe use all egg whites instead of whole eggs, but you wouldn’t be slashing out all that many calories. I’d say this already is a low cal version of a banana bread.
Cara
No added sweeteners, and no fats? I had to read this 3 times to be certain. I will probably go back and read again. I love baking with spelt flour, and my husband loves banana bread, so this is definitely on our list!
Sonia, The Healthy Foodie
You got it! And you know what, Cara? I find that bread to be a little bit on the sweet side. I wish I could tone down that sweetness level some, but I’m not sure how, seeing as how there is no sugar to cut down… maybe lose the raisins, but they add so much flavor. Oh well, guess I’ll have to live with the sweeter bread! Can’t wait for you to try it and to find out what you think!
Clare
I cannot wait to try the recipe! You know if you used applesauce made from granny smith apples, it may cut back on the sweetness? Just a thought. I am a cook and never really bake, but I do know flavors and I am a bit of chemist with my sauces, so perhaps it works in baking too? Love this blog! Reading for the first time.
Sonia, The Healthy Foodie
Awesome idea and it makes great sense, Clare! I will definitely have to try that! Glad you found this place and that you love it! Thanks for taking the time to let me know! I truly appreciate that!
Mariszka
Sonia, this bread is a masterpiece. It is 100% healthy, easy to prepare and extraordinarily delicious! I am absolutely full, but I still want more. THANK YOU.
Sonia, The Healthy Foodie
YAY! So happy to hear. Love it when people are just as excited as I am about a recipe! Real glad it worked for you and thanks a bunch for letting me know!
Mariszka
Here’s the link to my blog: http://coutellerie.blogspot.com/2012/03/banana-bread-na-pozegnanie-zimy.html . It’s not in English yet you can see the pictures if you’re interested! I am so proud of them, it was my first banana bread ever. Thanks again!
Sonia, The Healthy Foodie
Ooooh! Gorgeous! Looks like it was a complete success! Thanks for sharing your post, too! I really wish I could read it, but the pictures alone do have a lot to say! Very, very nice! You have every reason to be proud! Super well done!
Vanessa
It’s in the oven right now. I really hope it’s good. I needed a good recipe to use the spelt flour that I bought. Thanks
Sonia, The Healthy Foodie
My guess is you’re gonna want to buy more spelt flour!
Memie
Thank you so much for this recipe!
I absolutely love it. I love that it isn’t loaded with sugar, and I love that it is made with spelt. It’s fabulous all around.
Since we’re a vegan family, I simple substituted the two eggs for the equivalent in egg replacer, and used almond milk with a tablespoon of apple cider vinegar mixed in for buttermilk.
It turned out so beautifully and perfect. This recipe can so easily be mixed up with some fun things, like chocolate chips if one feels decadent or even blueberries…yum yum yum.
Thanks so much for posting this!
Sonia, The Healthy Foodie
Awesome! Glad to hear this worked for you. It seriously is the best banana bread I’ve ever had. Love your substitutions! I might try them myself, and maybe even make a grain free version while I’m at it, why not? LOOOOVE the idea of adding blueberries to this also. Oh the decadence! Brilliant!
Thank YOU much, Memie for taking the time to post your great feedback. I truly appreciate that! =D
Christina Elle
I made this recipe last night after falling in love with your high protein oatmeal cookies…. and it was another great turnout!!! You were right, this bread is moist and so tasty!!!! I think next time I make it I may switch up the raisins for dates, I think they would pair nicely with this bread.(I also made another batch of the protein oatmeal cookie last night and made them with dates instead of raisins, FABULOUS!!!! ) Do you come up with these recipes yourself or simply adapt from others? either way, thank you, I am incredibly happy I stumbled upon your blog, I look forward to trying more every week. 2 for 2 on recipe success so far
Sonia! The Healthy Foodie
Awww, thank you so much Christina, I’m real happy to hear that my recipes turned out well for you! I totally agree with the date thing. I’m a big fan of them myself! They must be absolutely brilliant in the oatmeal cookies!
To answer your question, all recipes that don’t mention a source come straight out of my mind. Whenever I don’t come up with them myself, I always credit the source and link to the original recipe, as was the case with this glorious Spelt Banana Bread, which was slightly adapted from one of Heidi’s recipes (over at Food Doodles). As for the oatmeal cookies, they were totally from me!
I really hope you get to try more of my recipes. Make sure you let me know how they turn out if you do! Fingers crossed that my score remains that high!
Last but not least, thank you very much for taking the time to leaving me such awesome feedback! I sincerely apprecitate that! =D
Khadijah
Sonia, would whole wheat pastry flour or AP flour work the same as spelt in this recipe? I don’t have any spelt flour but I would love to try this!
Sonia! The Healthy Foodie
I certainly wouldn’t recommend using all purpose, just because, I would never recommend using it period, from a nutritional standpoint.
Whole wheat pastry flour would definitely work though! 
Khadijah
Haha! Point taken! I have lately been using about 1/2 AP flour and 1/2 whole wheat flour in my baked good recipes…mostly because I’m afraid no one will like the flavor/texture of all whole wheat. I will go all whole wheat for this recipe though!
Sonia! The Healthy Foodie
Good to hear!
Let me know how it went!
adrienne (Boysenberries)
This recipe turned out fantastic!!!
Sonia! The Healthy Foodie
YAY! So happy to hear! Thanks for letting me know!