Spelt Flour Banana Bread is soft and tender with crispy edges, toasted coconut and dark chocolate chips. It’s also dairy-free, made without butter, milk or sour cream, and makes a decadent treat for dessert or brunch!
Believe it or not, banana bread recipes are still trending, and I’m sharing one today that includes a flour that might actually be easier to find!
While I managed to pick up a bag of all-purpose white flour during my last grocery store trip, whole wheat flour has been eluding me. Luckily, I enjoy baking with spelt flour, and there doesn’t seem to be a shortage of that around here.
So this spelt banana bread has been on repeat for a few weeks now.
It’s coconutty and chocolatey, with a banana flavour that’s not too overpowering and deliciously crisp edges (thanks to the coconut oil).
And, you’re in luck, because if you decide to stock up on spelt flour, you can also make this peach ricotta skillet cake or this buttermilk plum cake. Both are perfect for all the summer stone fruit coming our way soon!
Ingredients to make spelt flour banana bread
- Very overripe bananas
- Spelt flour
- Coconut sugar
- Coconut oil
- Flaked coconut
- Eggs
- Vanilla extract
- Nut milk
- Baking powder and salt
- Dairy-free dark chocolate chips
What is spelt flour (and why is it good for you)?
Spelt is an ancient whole grain in the same family as wheat, barley and rye. It has a nutty flavour, and once the grain is milled into flour, it has a similar light texture as whole wheat flour. In fact, you can usually substitute spelt flour in recipes that call for whole wheat flour.
Spelt flour is a good source of dietary fibre, protein, vitamins and minerals. And, if you have a sensitivity to wheat, you may have an easier time digesting spelt flour since it contains more water and has a higher fibre content.
You can normally find spelt flour in the organic section of your local grocery store or market.
How to make spelt flour banana bread
- Step 1: Use an electric mixer to beat together the sugar and coconut oil until a crumbly mixture forms.
- Step 2: Beat in the eggs (one at a time) and vanilla.
- Step 3: Stir in the mashed banana and nut milk.
- Step 4: In a small bowl whisk together the flour, coconut, baking powder and salt and add it to the wet mixture. Stir until well incorporated (but don’t over mix). Add in half a cup of chocolate chips.
- Step 5: Pour batter into a loaf pan and top with another 1/4 cup of chocolate chips (see below).
- Step 6: Bake at 350F for about 1 hour, or until a toothpick inserted into the centre of the bread comes out clean. Remove from oven and let cool for 10 minutes before lifting out of the pan and transferring to a wire rack to cool completely.
Frequently asked questions
I don’t have spelt flour. Is there another type of flour I can use? You can use whole wheat flour as a substitute, but note that the texture of the banana bread will be a little dense compared to the spelt flour.
Can this recipe be made into muffins? Yes. You can make 12 muffins with this recipe. Just fill your muffin cups with batter (they should be almost full) and bake on 400F for 19-22 minutes, or until a toothpick inserted into a muffin comes out clean.
How do you store coconut banana bread? This bread keeps best in an airtight container at room temperature. You can store it as a full loaf or in slices.
How long will it last? If stored properly, it should last for 4-5 days.
Can banana bread be frozen? Yes. Just wait for the bread to cool completely, then wrap it tightly in plastic wrap and place in the freezer. It should last for up to 3 months. Let it defrost at room temperature for a few hours before slicing and enjoying.
Recipe tips and substitutions
- I use an electric mixer to beat together the sugar, oil, eggs and vanilla, but then I stir in the remaining ingredients. This is because an electric mixer may over mix the batter and result in a dense banana bread.
- Very overripe bananas work best in this recipe as they’re easier to mash and add an extra sweetness to the bread.
- The recipe calls for toasted coconut flakes as I like the texture it adds to the banana loaf. But you can use medium or shredded coconut, and un-toasted works fine too.
- I prefer to use unsweetened coconut but you can use sweetened. Just note that it adds extra sugar to the bread.
- To change things up, try adding some pecans, walnuts or macadamia nuts to the banana bread batter.
- If you don’t need the bread to be dairy-free, feel free to use any kind of chocolate chips you have on hand.
- If you’re using a dark loaf pan, like I’m using here, the bottom and sides of your bread will brown more quickly than if you’re using a lighter coloured loaf pan. If you’re using a lighter coloured pan, you may need to add a few extra minutes to the baking time.
- I made this banana bread in a 9 x 5 inch loaf pan. If you have a different size loaf pan, you will need to adjust the baking time. For instance, when I use my 8.5 x 4.5 inch loaf pan, I usually add another 5-8 minutes to the baking time.
Other banana recipes you might enjoy
- Vegan Banana Snack Cake
- Peanut Butter Banana Protein Donuts
- Healthy Banana Nut Muffins
- Banana Avocado Oatmeal Cookies
- Almond Flour Banana Cake
If you make this spelt flour banana bread, I’d love to hear what you think in the comments below!
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Print
Spelt Flour Banana Bread (with Coconut and Chocolate Chips)
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 15 minutes
- Yield: 10 slices
- Category: Dessert
- Method: Bake
- Cuisine: American
Description
Spelt Flour Banana Bread is soft and tender with crispy edges, toasted coconut and dark chocolate chips. It’s also dairy-free, made without butter, milk or sour cream, and makes a decadent treat for dessert or brunch!
Ingredients
- 1 cup coconut sugar
- 1/2 cup virgin, cold pressed coconut oil
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1 cup mashed overripe banana (about 2 1/2 medium-sized bananas)
- 1/2 cup unsweetened nut milk, room temperature
- 1 1/2 cups whole grain spelt flour
- 1/2 cup unsweetened coconut flakes, toasted
- 1 teaspoon baking powder
- 1 teaspoon kosher salt
- 1/2 + 1/4 cups dairy-free dark chocolate chips (divided)
Instructions
- Preheat oven to 350F and grease a 9×5 inch loaf pan and line it with overhanging parchment paper.
- Using an electric mixer, beat together the sugar and coconut oil until a crumbly mixture forms.
- Beat in the eggs (one at a time) and vanilla.
- Stir in the banana and milk.
- In a small bowl, whisk together the flour, coconut, baking powder and salt.
- Add the dry ingredients to the wet mixture and stir until well incorporated (but don’t over mix).
- Stir in 1/2 cup of chocolate chips.
- Pour batter into the prepared pan and top with remaining 1/4 cup of chocolate chips.
- Bake for about 1 hour, or until a toothpick inserted into the centre of the bread comes out clean.
- Remove from oven and let cool for 10 minutes before lifting out of the pan and transferring to a wire rack to cool completely.
- Store in an airtight container at room temperature and enjoy within 4-5 days, or freeze for later enjoyment.
Notes
- This bread was made in a 9×5 inch loaf pan. If you’re using a different size pan, you will need to adjust the bake time.
- If you’re using a dark loaf pan, the bottom and sides of the bread will brown more quickly than if you’re using a lighter coloured loaf pan. For lighter coloured loaf pans, you may need to add a few extra minutes to the baking time.
- I use an electric mixer to beat together the sugar, oil, eggs and vanilla, but then stir in the remaining ingredients. This is because an electric mixer may over mix the batter and result in a dense banana bread.
- Be sure to check out the FAQ as well as the tips and substitutions section above the recipe for more detailed advice and suggestions for making this recipe.
This recipe is adapted from Whitewater Cooks with Friends’ Hana Banana Bread.
At home we all loved this receipe. Thanks for sharing! It is delicious 🤩
Hi Nathalie! I’m so happy to hear that. Thanks for letting me know!
okay I actually swear by this recipe now after three times baking, the third time substituting eggs for for flax eggs and I almost prefer the texture!! right out of the oven and even on once cooled, this is a great and simple bread recipe all around thank you crumb top baking 🙂
I’m so happy to hear that! Thanks for sharing your experience using flax eggs. I’ll have to try that next time I make this bread!
made this this afternoon and it was beautiful! thank you for the recipe 🙂
Hi Brooke! That’s awesome to hear. So glad you enjoyed the recipe!
What a delicious spelt flour banana bread Leanne! It looks so good and the texture is amazing. So fluffy. Thanks for sharing this awesome recipe!
Thanks Christie!
I love baking with spelt flour – it is such a good substitute for white or wholemeal flour. And may I just say, your photos look absolutely stunning – my mouth is watering just scrolling through your post, Leanne!
Thanks so much Katerina! Appreciate it 🙂
I’ve never baked with spelt flour but this sounds like a delicious place to start. You can’t go wrong with banana bread!
Thanks Kelsie! It’s true! Can’t go wrong 😉
This banana bread looks insanely moist and sooo chocolately – my favorite!!! I have a batch of ripe bananas just waiting to be used 🙂 YUM!
Thanks Haylie! It’s definitely a chocolatey bread!
I am loving this twist on banana bread Leanne! I haven’t baked with spelt flour myself, but now I want to try! The addition of coconut is calling to me!!
Thanks Tasia! The coconut adds a nice texture to the bread!
I have used spelt flour in combination with other flours, but never on it’s own. I’m over-due to ty that, as this looks delicious 🙂
Thanks Jennifer! Let me know what you think if you try spelt flour on its own!
I love spelt flour even more that whole wheat — it has such great flavor! This bread looks perfect with the coconut and chocolate chips — we would love it!
Thanks Marcie! I love the flavour too!
Delicious! I love the idea of recreating a classic quick bread with spelt and I am all for the overripe bananas – the flavor is unbeatable. You’ve done it again, great recipe.
Thanks so much Milena. Happy weekend!
Spelt flour is something I have been getting to love lately – but this will be my first time baking with it in a sweet preparation – I am looking forward to it very much!
I use it in cakes quite a bit, so I’m sure you will create something amazing with it Alex!
It took me a really long time to find whole wheat flour, too! I finally did and grabbed a big bag so I wouldn’t have to be without it again! I don’t have any spelt but I think I need to pick some up so I can try this. I love experimenting with different kinds of banana bread! Have a great weekend!
Thanks Katherine! Love trying different banana breads too. I finally found some whole wheat flour today. It was the second last bag!
I love the flavor of spelt flour – so nutty. This banana bread looks off the chart amazing, Leanne! SO excited to try this recipe!
Thanks Marissa! The flavour of spelt works will in this bread. Hope you like it!
I have yet to bake with spelt flour Leanne, but I’m excited to try. I love the added chocolate and coconut in your recipe. That looks like one delicious loaf!
Thanks so much Mary Ann!