The Undeniable Charm of Banana Bread: Turning Overripe Bananas into a Healthy Delight
Jump to Recipe Print RecipeBananas, with their tendency to ripen faster than we can eat them, often leave us with a bunch on the verge of over ripeness. While some might see this as the end of their shelf life, we see it as the beginning of something delicious: banana bread. Beyond the sweet, comforting allure of this classic treat, there’s a way to elevate its health factor: using spelt flour. With a quick 10-minute prep, you can transform those aging bananas into a nutritious breakfast, snack, or dessert. Let’s delve into the magic of spelt flour and the art of banana bread.

The Spelt Difference
Choosing spelt flour over all-purpose flour can be a game-changer for your banana bread. Spelt, an ancient grain, is known for its rich nutrient content and digestibility. Compared to traditional wheat, it offers a broader spectrum of minerals and is a solid source of several essential amino acids. It gives the bread a slightly nutty flavor, complementing the sweetness of the bananas perfectly.
Grinding Your Own Flour: Freshness Unmatched
Grinding your own spelt grains at home brings a level of freshness that store-bought flours can’t match. When grains are ground, they begin to oxidize, which can lead to a gradual loss of nutrients. By grinding your own spelt flour, you ensure maximum nutrient retention, allowing you to reap all the health benefits this ancient grain has to offer. Moreover, the taste and texture of freshly milled flour in your banana bread will elevate your baking experience, offering a richer, more authentic flavor.
Let’s get into how to make this very easy, forgiving banana bread recipe shall we?

Table of Contents
How to make banana bread using 100% spelt
Ingredients
5-7 very ripe medium sized bananas
3/4 cup organic coconut oil
1 1/4 cup organic coconut sugar
1 tsp vanilla (optional)
2 tbsp apple cider vinegar
4 flax eggs (4 tbsp organic ground flax + 10 tbsp water)
3 cups organic spelt flour
1 tsp baking soda
2 tbsp cinnamon powder
Optional Garnish:
Coconut shreds, pumpkin seeds, vegan chocolate chips
Instructions:
- Preparation: Preheat your oven to 350°F (175°C).
- Flax Egg: In a small mixing bowl, combine 4 tablespoons of ground flax with 10 tablespoons of water. Mix well and set aside to thicken for about 5 minutes. This will act as your flax egg.
- Banana Mixture: In a large mixing bowl, mash the bananas until smooth. Add the coconut oil, coconut sugar, and apple cider vinegar. If you’re using vanilla, add it now. Whisk until all the ingredients are well combined.
- Dry Ingredients: Slowly add to the wet ingredients the spelt flour, baking soda, and cinnamon powder. Mix well to combine.
- Hydrate: Pour in the 1/2 cup of water and mix until you achieve a smooth batter consistency.
- Pan Preparation: Lightly grease two loaf pans with some coconut oil to prevent sticking.
- Pour and Garnish: Evenly distribute the batter between the two loaf pans. If you’re using any optional garnishes like coconut shreds, pumpkin seeds, or vegan chocolate chips, sprinkle them over the top now.
- Bake: Place the loaf pans in the preheated oven. Bake for 50 to 60 minutes. You can check for doneness by inserting a toothpick into the center of the bread. If it comes out clean, your banana bread is ready.
- Cool & Serve: Once baked, remove the bread from the oven and let it cool for about 15 minutes. Afterward, transfer it to a cooling rack and allow it to cool completely. Slice and enjoy your delicious organic vegan banana bread!
Note: Store any leftovers in an airtight container to keep it fresh. Enjoy within 3-4 days for best taste and texture.

Printable Recipe – How To Make Classic Banana Bread Using 100% Spelt
12
servings10
minutes50
minutesThis is such a simple, forgiving recipe that we typically free hand! You’ve got to make this whenever you have some bananas laying around for the fastest, tastiest banana bread.
Ingredients
5-7 very ripe medium-sized bananas
3/4 cup organic coconut oil
1 1/4 cup organic coconut sugar
1 tsp vanilla (optional)
2 tbsp apple cider vinegar
4 flax eggs (4 tbsp organic ground flax + 10 tbsp water)
3 cups organic spelt flour
1 tsp baking soda
2 tbsp cinnamon powder
Optional Garnish:
Coconut shreds, pumpkin seeds, vegan chocolate chips
Directions
- Preheat your oven to 350°F (175°C).
- Flax Egg: In a small mixing bowl, combine 4 tablespoons of ground flax with 10 tablespoons of water. Mix well and set aside to thicken for about 5 minutes. This will act as your flax egg.
- Banana Mixture: In a large mixing bowl, mash the bananas until smooth. Add the coconut oil, coconut sugar, and apple cider vinegar. If you’re using vanilla, add it now. Whisk until all the ingredients are well combined.
- Dry Ingredients: Slowly add to the wet ingredients the spelt flour, baking soda, and cinnamon powder. Mix well to combine.
- Pour in the 1/2 cup of water and mix until you achieve a smooth batter consistency.
- Lightly grease two loaf pans with some coconut oil to prevent sticking.
- Evenly distribute the batter between the two loaf pans. If you’re using any optional garnishes like coconut shreds, pumpkin seeds, or vegan chocolate chips, sprinkle them over the top now.
- Place the loaf pans in the preheated oven. Bake for 50 to 60 minutes. You can check for doneness by inserting a toothpick into the center of the bread. If it comes out clean, your banana bread is ready.
- Once baked, remove the bread from the oven and let it cool for about 15 minutes. Afterward, transfer it to a cooling rack and allow it to cool completely. Slice and enjoy your delicious organic vegan banana bread!
Notes
- Store any leftovers in an airtight container to keep it fresh. Enjoy within 3-4 days for best taste and texture.
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