Whole Grain Spelt Banana Bread

Whole Grain Spelt Banana Bread by Accidental Artisan

Banana bread recipes are a dime a dozen, but this spelt banana bread is close to my heart. It’s one that I’ve made umpteen times, tested and tinkered with, swapped out one ingredient for another… it’s one that I’ve made my own. And boy have I had plenty of ripe bananas to tinker with! When your man has a smoothie every morning before work a lot of banana halves make their way into the freezer.

You could consider this “healthy banana bread” since it’s full of whole grains, honey and flax, however, my motto is everything in moderation so I’m not too picky about ingredients.

What I do know is that this spelt banana bread is super moist without being too dense and heavy, not too sweet and very satisfying with or without butter. There will always be butter on my slice when it’s warm from the oven though!

One trick I use is to not only grease your baking tin, but also dust the bottom and edges with flour after so the banana bread slides out nice and easy when it has cooled. When I’m feeling a little indulgent I’ll toss in some dark chocolate chips and have also been known to add blueberries or chopped strawberries into the mix. Feel free to add walnuts, dried fruit, cinnamon, dried coconut, whatever your heart desires.

Happy baking!

Whole Grain Spelt Banana Bread by Accidental Artisan

If you liked this recipe you are going to love these ones!

Chocolate Hazelnut Swirl Spelt Bread
German Fruit and Nut Spelt Bread (Swabian Hutzelbrot)
Cinnamon Raisin No Knead Spelt Bread

Whole Grain Spelt Banana Bread

A simple, wholesome banana bread that can be filled with whatever fruit, nuts or chocolate your heart desires!
Course Breakfast, Dessert, Snack
Keyword Banana Bread, Bread
Prep Time 15 minutes
Cook Time 1 hour
Servings 1 loaf
Author Sophie


  • 1/3 cup grapeseed oil or other high quality oil
  • 1/2 cup local honey
  • 2 large eggs
  • 1 cup ripe banana approximately 2 1/2 bananas, mashed
  • 1/4 cup almond milk or other non-dairy milk
  • 1 tsp vanilla extract
  • 1 1/2 cups organic whole spelt flour
  • 1/4 cup ground flax seeds
  • 1 tsp baking soda
  • 1 1/2 tsp baking powder
  • 1/2 tsp sea salt
  • 1/2 cup chocolate chips or your choice of fruit and/or nuts


  1. Preheat your oven to 325 degrees F. Grease a 9" x 5" loaf pan with butter and generously dust the bottom and edges of the pan with spelt flour.

  2. Using a stand mixer and whisk attachment or large bowl and hand whisk, beat the oil and honey together. Beat in the eggs one at a time and then add the mashed banana, milk and vanilla extract. Whisk to combine.

  3. In another bowl, mix together the flour, flax, baking soda, baking powder and salt. Gently fold in the chocolate chips or other additions. Add the dry ingredients to the wet ingredients and fold together with a large spatula until just combined.

  4. Pour the batter into your greased and floured loaf pan and bake for 55 to 60 minutes, or until a toothpick inserted into the centre comes out clean. Let the bread cool in the pan for at least 10 minutes then transfer it to a wire rack to cool more before slicing.

Recipe Notes

Update: March 20, 2020


After finding a delicious rendition of banana bread in Carla Bartolucci's book Einkorn, Recipes for Nature's Original Wheat, I was inspired to put a twist on my whole grain spelt banana bread recipe. 


Whole Grain Einkorn Banana Bread (with Caramelized Bananas)

  • 1 tbsp coconut oil
  • 1/4 cup dark brown sugar, packed
  • 1 cup ripe banana, approximately 2 1/2 bananas, mashed

In a medium skillet, melt the coconut oil, then add the bananas and brown sugar. Stir to combine and bring to a simmer on medium-low heat. Continue simmering for 5 minutes or until bananas have softened and the sugar begins to caramelize. Remove from the heat and allow to cool.


Continue with the rest of ingredients (reduce honey to 1/4 cup) and instructions listed above.

2 thoughts on “Whole Grain Spelt Banana Bread

  1. excellent banana bread – I omitted the flax seeds and used 3/4 spelt flour and 3/4 emmer flour and it is wonderful! Thanks for a great recipe.I will make this again and again.

    1. Hi Shirley, thank you! I love this banana bread too, speaking of which I think I have a bunch of bananas in my freezer that need to be used. 😉 Happy baking!

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