Spelt Flour Banana Bread (with Coconut and Chocolate Chips)

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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!

Spelt banana bread topped with chocolate chips and cut into thick slices.

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

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?

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.

You can normally find spelt flour in the organic section of your local grocery store or market.

Collage of 4 images demonstrating how the banana bread batter comes together in a glass bowl.

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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 ¼ 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.

Banana bread batter in a loaf pan and topped with chocolate chips.

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.

Chocolate chip banana bread baked up in a loaf pan and cooling on a wire rack.

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.

Overhead view of chocolate chip coconut banana bread cut into slices.

More banana recipes

If you make this recipe, I'd love to hear what you think in the comments below!

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