Spelt Chocolate Banana Breakfast Loaf

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

Rubber spatula folding dark cocoa and banana batter in a ceramic bowl during spelt loaf preparation

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.

Thick slice of spelt chocolate banana loaf with almond butter on a ceramic plate next to black coffee

Prep Time 15 mins

Cook Time 55 mins

Rest Time 10 mins

Total Time 1 hr 20 mins

Cooking Method: Oven

Cuisine: British

Courses: Breakfast

Difficulty: Easy

Cooking Temp: 170 C

Servings: 10

Estimated Cost: 0.65

Calories: 195

Best Season: all_year_round

Dietary: Contains dairy and eggs, Contains gluten (spelt), Dairy-free option available, High Fiber, Vegetarian

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

200 g whole spelt flour
25 g unsweetened cocoa powder (sifted)
1.5 tsp baking powder
0.25 tsp fine sea salt
60 g coconut sugar (or light brown sugar)

Wet ingredients

3 medium (approx. 270 g peeled) very ripe bananas (mashed)
2 medium eggs (lightly beaten)
60 g coconut oil or unsalted butter (melted and cooled slightly)
60 ml whole milk (or oat milk for dairy-free)
1 tsp vanilla extract

Instructions

1
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.
2
In a large bowl, mash the peeled bananas with a fork until smooth with no large lumps remaining.
3
Add the beaten eggs, melted coconut oil (or butter), milk, and vanilla extract to the mashed banana. Whisk until combined.
4
Sift the cocoa powder over the wet mixture. Add the spelt flour, baking powder, salt, and coconut sugar on top.
5
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.
6
Pour the batter into the prepared loaf tin and smooth the top with the spatula.
7
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.
8
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.

Keywords: spelt chocolate banana breakfast loaf, spelt banana bread, wholegrain banana loaf, cocoa banana bread spelt, healthy banana loaf, one bowl spelt loaf

Equipment

900 g (2 lb) loaf tin
large mixing bowl
balloon whisk
rubber spatula
wire cooling rack
skewer or toothpick

Tips

Mash bananas with a fork until no large lumps remain before adding any other ingredient.
Sift the cocoa powder into the dry ingredients to prevent bitter clumps in the finished slice.
Fold the wet and dry ingredients together until just combined - visible streaks disappear after 8 to 10 gentle folds.
Tent the loaf loosely with foil after 30 minutes if the top is browning faster than the centre is setting.
Test doneness with a skewer inserted into the centre; it should come out with a few dry crumbs, not wet batter.

Variations

Stir 80 g dark chocolate chips into the batter before baking for pockets of melted chocolate.
Add 1 tsp ground cinnamon and a pinch of cardamom to the dry ingredients for a warmer spice note.
Swap 30 g of the spelt flour for ground almonds for a slightly denser, moister texture and a nutty finish.

Storage and Reheating

Store the cooled loaf wrapped in beeswax wrap or in an airtight container at room temperature for up to 3 days. The crumb stays soft through day two but begins to firm slightly by day three.

Refrigerate if your kitchen is warm (above 22 C). Bring slices back to room temperature for 10 minutes before eating or warm briefly in a toaster.

To freeze, slice the loaf completely, wrap individual slices in parchment and store in a freezer bag for up to 2 months. Defrost at room temperature for 20 to 30 minutes or toast from frozen.

Serving Suggestions

A slice at room temperature pairs well with a thin spread of almond butter or tahini, which adds protein and keeps the meal balanced.

For a breakfast plate, serve alongside a small bowl of plain yoghurt and a handful of fresh berries. The yoghurt's acidity cuts through the cocoa richness.

The loaf also works as a mid-afternoon snack with black coffee or a flat white. The bitterness of the coffee lines up cleanly with the cocoa in the crumb.

Read it online: https://greatbritishspeltrecipes.com/recipe/spelt-chocolate-banana-breakfast-loaf/

Valentina

A dietitian with a passion for spelt cooking. After trying different diets, I found spelt works best in my kitchen. Join me for simple, delicious recipes that bring out the best in this ancient grain!