Overripe bananas are the starting point here. The darker and softer they are, the more natural sweetness they carry into the batter.
Spelt flour works well in quick breads because it hydrates quickly and produces a soft, close crumb without the gummy texture you sometimes get with other wholegrain flours.
Cocoa powder adds a clean, slightly bitter note that balances the banana rather than competing with it. The result is a loaf that sits comfortably at breakfast without feeling like dessert.
One bowl handles the whole batter. You can have it in the oven in fifteen minutes.
Why You’ll Love This Recipe
- Uses whole spelt flour for a naturally tender crumb
- Ripe bananas cut down the sugar needed
- One bowl, minimal washing up
- Freezes well in slices for quick breakfasts
Ingredient Notes
- Whole spelt flour: Whole spelt gives a nutty depth and stays moist. You can swap in white spelt flour for a lighter crumb, but reduce the milk by 1 tablespoon as it absorbs less liquid.
- Overripe bananas: Use bananas with heavily spotted or fully black skins. They mash smoother and contribute more sweetness than yellow ones.
- Cocoa powder: Use unsweetened natural or Dutch-process cocoa. Dutch-process gives a deeper colour and slightly milder bitterness, either works here.
- Coconut sugar: Coconut sugar gives a mild caramel note that pairs well with banana. Light brown sugar or regular caster sugar are direct substitutes in the same quantity.
- Milk: Whole dairy milk is used in this recipe. Any plant-based milk such as oat or almond works as a straight swap for a dairy-free version.
- Eggs: Two medium eggs bind the loaf and help it rise evenly. For an egg-free version, use two flax eggs (1 tbsp ground flaxseed plus 3 tbsp water each, rested 5 minutes).
- Baking powder: Check it’s fresh. Spelt batters rely entirely on chemical leaveners, so stale baking powder will produce a flat, dense loaf.
- Coconut oil or butter: Melted coconut oil keeps the loaf dairy-free and adds a very faint coconut note. Unsalted butter is a neutral alternative and produces a slightly richer crumb.
Spelt Chocolate Banana Breakfast Loaf
Description
Whole spelt flour keeps the crumb tender without heaviness, while overripe bananas and dark cocoa powder do most of the flavour work so very little added sugar is needed.
Ingredients
Dry ingredients
Wet ingredients
Instructions
- Heat the oven to 170 C / 340 F (fan). Grease a 900 g loaf tin and line it with a strip of parchment paper, leaving an overhang on the long sides for easy removal.
- In a large bowl, mash the peeled bananas with a fork until smooth with no large lumps remaining.
- Add the beaten eggs, melted coconut oil (or butter), milk, and vanilla extract to the mashed banana. Whisk until combined.
- Sift the cocoa powder over the wet mixture. Add the spelt flour, baking powder, salt, and coconut sugar on top.
- Fold the dry ingredients into the wet ingredients using a rubber spatula. Fold gently until no dry flour is visible, about 8 to 10 strokes. Do not beat or stir vigorously.
- Pour the batter into the prepared loaf tin and smooth the top with the spatula.
- Bake for 50 to 55 minutes, until a skewer inserted into the centre comes out with a few dry crumbs. If the top darkens significantly before 40 minutes, tent loosely with foil.
- Cool in the tin for 10 minutes, then lift out using the parchment overhang and transfer to a wire rack to cool completely before slicing.
Nutrition Facts
Servings 10
- Amount Per Serving
- Calories 195kcal
- % Daily Value *
- Total Fat 8g13%
- Saturated Fat 5g25%
- Cholesterol 40mg14%
- Sodium 105mg5%
- Potassium 290mg9%
- Total Carbohydrate 30g10%
- Dietary Fiber 4g16%
- Sugars 12g
- Protein 5g10%
- Vitamin A 90 IU
- Vitamin C 3 mg
- Calcium 60 mg
- Iron 2 mg
- Vitamin D 10 IU
- Vitamin E 0.5 mg
- Vitamin K 1 mcg
- Thiamin 0.2 mg
- Riboflavin 0.1 mg
- Niacin 2 mg
- Vitamin B6 0.2 mg
- Folate 18 mcg
- Vitamin B12 0.1 mcg
- Phosphorus 140 mg
- Magnesium 32 mg
- Zinc 1.0 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Additional Notes
- Use bananas with fully black skins for the most sweetness and easiest mashing.
- Do not overmix the batter once the dry ingredients are added - stop when no dry flour is visible.
- Rest the baked loaf in the tin for 10 minutes before turning out onto a wire rack.
- Sift cocoa powder to avoid dense bitter pockets in the crumb.
- Slice with a serrated bread knife for clean cuts without dragging the crumb.
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