Spelt Banana Bread

I don’t think I’ve ever met someone who doesn’t like banana bread! I think it’s the nostalgia factor for most people. It is one of my 4 year olds favourite snacks and we love making it together because it is EASY and he can be my hands on help. But really… I think Micah loves helping me because he always sneaks some chocolate chips. We usually double or triple this recipe and cut up the extra loaves and place in the freezer for an easy snack the following weeks. I own about 8 loaf pans so I never need to worry about that!

Baking with little guys is always fun and of course more eventful!

Why I Love Spelt Flour!

We bake mostly with Spelt flour in our house because of it’s nutritional value and because it is a lighter whole grain flour to use than whole wheat flour. We use it to make pancakes, waffles, pizza dough, biscuits, banana bread, ANYTHING! Spelt flour is easier to digest and has a nutty and sweet flavour. Because the gluten structure is different that regular wheat flour, you just need to make sure you don’t over mix your batter when you are using Spelt flour. A good way to start using Spelt is by doing a 1/2 and 1/2 mix with All Purpose Flour.

How to Make:

First place all of your dry ingredients into a mixing bowl and set aside.

Next mash your ripe bananas in a separate bowl.

Then add your eggs, melted butter, plain yogurt, and sugar and whisk to combine. The perfect job for little helpers.

Add your dry ingredients to your wet and whisk just until combined. You want to be careful to not over mix.

Add in your chocolate chips and fold them in with a spatula.

Grease a loaf pan really well or line the inside with parchment paper. Then add your batter to the pan and place into the preheated 350 degree oven for about 55 minutes.


Made It? Love it? Share it!

If you made it I’d love to hear how it turned out. Leave a comment below and if you want to show off your baking, snap a pic for Instagram and use the hashtag #theeverydaykitchen.

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Banana Bread

  • Author: Katie Shmelinski


I don’t think I’ve ever met someone who doesn’t like banana bread! I think it’s the nostalgia factor for most people. It is one of my 4 year olds favourite snacks and we love making it together because it is EASY and he can be my hands on help.



  • 4 very ripe bananas
  • 2 eggs
  • 8 TBS melted butter (or coconut oil for dairy free)
  • 1/2 cup of plain yogurt (or applesauce for dairy free)
  • 1 cup of coconut sugar (or use white sugar)
  • 1 1/4 cup of Spelt Flour (optional. You can also just use All Purpose Flour)
  • 1 cup of Unbleached All Purpose Flour
  • 1 tsp baking powder
  • 1/2 tsp of baking soda
  • 1/2 tsp of salt
  • 2 tsp of cinnamon (optional)
  • 1 cup of chocolate chips (optional)


  1. Preheat oven to 350 degrees.
  2. Add the flour, baking powder, baking soda, salt, and cinnamon to a mixing bowl and whisk to combine. Set aside.
  3. Mash your bananas in a seperate mixing bowl.
  4. Add the eggs, melted butter (or coconut oil), yogurt, and sugar and whisk until combined.
  5. Add your dry ingredients into your wet ingredients and whisk until just combined.
  6. Fold in your chocolate chips.
  7. Add the banana bread batter to a greased or parchment paper lined loaf pan.
  8. Bake at 350 degrees for approximately 55 minutes. Check with a toothpick to make sure it comes out clean to make sure it is fully baked through.
  9. Let the loaf sit for 10 minutes before removing from the pan onto a wire rack to cool.


If you have bananas that aren’t quite ripe enough to make banana bread, did you know that you can ripen them in the oven?! Place your bananas on a baking sheet into a 350 degree oven until they turn black.  Let them cool down and then use them in the recipe!

This recipe can easily be made into muffins . Just grease a muffin pan instead, and the recipe will make 12 muffins.  Bake at 350 degrees for 22 minutes instead.  Or until a toothpick inserted into the middle of the muffin comes out clean.

I usually make this recipe with 1/2 cup of sugar because we are used to things being less sweet. You can experiment with the amount of sugar you want to add.

You can make this into PUMPKIN bread as well.  Follow all of the same instructions but:
Sub 1.5 cups of pumpkin instead of the 4 bananas.
Add 1 1/4 cups of sugar instead of 1 cup.
Add 1 tsp of cloves, and 1 tsp of nutmeg as well as the 2 tsp of cinnamon.
Add 1/2 cup of chopped walnuts or pecans as well as the chocolate chips! (optional).
Bake for 50-55 minutes at 350 degrees until a toothpick inserted in the middle comes out clean.

Reader Interactions


  1. Kelsey

    AMAZING! This will definitely be my go-to banana bread recipe! I followed the directions exactly (using the spelt flour and coconut oil) and it turned out perfect! Thanks for sharing this recipe Katie!

  2. Stefanie

    This was my first time ever making cinnamon buns and they turned out amazing!! Katie’s recipe was so easy to follow.
    The dough is the perfect consistency

    The brown butter icing takes these cinnamon buns to a new level!!

    I love that this recipe is a healthy alternative to other banana bread recipes.
    I used Katie’s tip about ripening the bananas in the oven and they were perfect. I omitted the sugar and just added chocolate chips and my kids couldn’t tell the difference.
    My husband said it’s the best banana bread I’ve made, and I definitely agree!
    This is definitely my go to banana bread recipe now! Thanks for sharing the recipe, Katie!

  3. Carly Berg

    Fabulous recipe! so delicious and I love that it is a healthier alternative to my other banana bread recipes. Writing it out and adding it to my recipe box 🙂 Thanks for sharing your recipes Katie, cannot wait to try out the cinnamon bun one 🙂

    • Katie Shmelinski

      Thanks for trying it and for letting me know! I really appreciate it. Glad you enjoyed it
      – Katie

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