Spelt banana bread

Spelt banana bread

Recipe by Rachel Zammit Cutajar

Photo by Rachel Zammit Cutajar

Banana bread is a great invention. It’s cake but it’s not frowned upon like its sugary cousins. Cake for breakfast is a no-no, but banana bread for breakfast is considered a healthy option. Packed with lots of nutritious goodies – spelt flour, chia seeds, walnuts and fruit, this banana bread is the perfect go-to when you’re feeling peckish.

Spelt banana bread with chocolate chips and walnuts


  • 4 ripe bananas
  • 2 eggs, beaten
  • ½ cup maple syrup or honey (optional)
  • ½ cup coconut oil, melted
  • 1 tsp vanilla
  • 1 ½ cups spelt flour
  • ½ tsp cinnamon
  • ¼ tsp chilli powder
  • 1 tsp bicarbonate of soda
  • ½ tsp salt
  • 2 tbsp chia seeds
  • 100g dark chocolate, cut into tiny bits
  • 30g walnuts, roughly chopped


  1. Pre-heat the oven to 180C.
  2. Line a loaf tin with baking paper and set aside.
  3. Mash 3 of the bananas in a large mixing bowl.
  4. Add the beaten egg, maple syrup, if using), coconut oil and vanilla and mix well.
  5. Sift the flour into a separate bowl with the cinnamon, bicarbonate of soda and salt.
  6. Add the dry ingredients to the wet and fold in.
  7. Add the chia seeds, chopped chocolate bits and walnuts and mix to combine.
  8. Pour the batter into the prepared loaf tin.
  9. Cut the remaining banana lengthways down the middle.
  10. Place the two halves on top of the batter and press down a little.
  11. Bake in the oven for 55-60 mins until a skewer placed in the centre of the loaf comes out clean.
  12. Allow to rest for 10 mins then remove from the tin and allow to cool on a wire rack.
  13. Store in an air-tight container until ready to use.
spelt banana bread with chocolate chips and walnuts