Why You’ll Love This Breakfast Bake
A Healthier Twist on a Classic
Spelt banana bread brings a nutty flavour and wholesome texture that sets it apart from the usual loaf. Spelt flour adds fibre and depth without feeling heavy. Ripe bananas mean no refined sugar needed – it’s sweet enough on its own.
This recipe is ideal for busy mornings, meal prep, or lazy weekends. It uses basic pantry ingredients, is easy to follow, and bakes in under an hour.
No Fancy Gear or Tricks
You don’t need a stand mixer or rare ingredients. Just a bowl, a spoon, and a loaf tin. It’s beginner-friendly but still feels like a treat.
Spelt flour is easier to digest than regular wheat, and this version is dairy-free by default. Add nuts or chocolate chips if you fancy a twist.
Spelt Banana Bread for Breakfast
Description
This spelt banana bread is soft, moist, and naturally sweet with ripe bananas. Perfect for a hearty breakfast or mid-morning snack.
Ingredients
Instructions
Preheat your oven to 180°C (160°C fan) / 350°F.
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Grease and line a standard loaf tin (approx. 2lb/900g).
Mash the bananas in a large bowl.
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Make sure they're smooth but still have some texture.
Add eggs, oil, vanilla, and maple syrup.
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Whisk until well combined.
Stir in cinnamon, salt, and baking soda.
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Mix gently.
Fold in the spelt flour until just combined.
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Do not overmix – a few lumps are fine.
Add chopped nuts or chocolate if using.
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Stir through gently.
Pour batter into prepared loaf tin.
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Smooth the top with a spatula.
Bake for 45–50 minutes.
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Insert a skewer in the middle – it should come out clean.
Cool in the tin for 10 minutes, then transfer to a wire rack.
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Slice once fully cooled for clean cuts.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 230kcal
- % Daily Value *
- Total Fat 10g16%
- Saturated Fat 2g10%
- Cholesterol 35mg12%
- Sodium 190mg8%
- Potassium 330mg10%
- Total Carbohydrate 30g10%
- Dietary Fiber 4g16%
- Sugars 12g
- Protein 5g10%
* 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
- Make it dairy-free by using coconut oil.
- Add 1 tsp of orange zest for a citrusy boost.
- Freezes well – slice and store in bags for easy grab-and-go.
Optional Substitutions or Variations
- Egg-free? Use flax eggs (1 tbsp ground flax + 3 tbsp water per egg).
- Gluten-light option? Use white spelt flour for a softer crumb.
- More indulgent? Add dark chocolate chunks or swirl in peanut butter before baking.
- Sweetener swap? Agave syrup or brown sugar works if preferred.
