So glad you like the Banana Bread. It’s such a good recipe and spelt is so delicious. I now add dark chocolate chunks to ring the changes which also works so well.

I’ve never had coconut sugar so need to research that. I made this today for Father’s Day and added 65 grams of 85% cocoa dark chocolate which took the recipe to new heights:-)

I’ve Googled and seen on Pure Maple’s website that they use the same amount of maple syrup in a Victoria Sponge as the flour and butter, so I think you would just use the same amount of maple syrup as the sugar in this recipe ie 170 grams. I can’t vouch for this as have never tried but in theory this should work. Let me know how you get on:-)

Thank you Komal, Sophi Dahl’s recipe is a winner isn’t it:-)

Hi there, thank you for such a yummy recipe , I have made it so many times now everyone loves it, so easy , delish and keeps in the fridge very well

Hi Monika, I actually lowered the sugar to 150 grams when I made this at the weekend and it was absolutely fine. Since menopause I can’t tolerate sugar like I used to so had gone cold turkey and given up on it as it was giving me sleepless nights and numbness in the small hours. Recently I discovered the Glucose Goddess and can now have the odd sugary treat if I take here advice and have a tablespoon of apple cider vinegar in a glass of water beforehand. It takes away the sharp glucose spike and I don’t get the night time symptoms. Perhaps worth a try, there’s advice about the vinegar hack on the Diabetes UK website which I looked at recently for another reader with a similar conversation about jam I think.

So glad you like it Esther, you might like my Banana Cake recipe too which is another favourite here!

Hi Amy, you can freeze cake for up to 3 months. If you want to keep your cake for longer than a week it’s worth Googling methods of wrapping to avoid freezer burn as single freezer bag with the air removed won’t be enough.

I was wondering if anyone has tried freezing it and how well it freezes? also for how long can it be frozen or any other details someone might have

Thank you Angela it is such a fabulous recipe! However I can’t take the credit for it, I was asked to reproduce the recipe from Sophie Dahl by Sharpham Park many years ago and it’s become a firm favourite hear too. I got hooked on spelt flour and went on to post many recipes uses this amazing healthy flour:-)

This is my go to recipe when it comes to banana bread. Foremost I have a friend with a mill and have the best quality of spelt flour at hand. All the family adores this recipe. Actually, whenever I make other cakes, everyone uses your cake as a comparison meter! The only adjustment I make is the amount of sugar which I reduce to 100 g, I sometimes just throw some add-ins whenever I feel like it. Honestly, there is no need to. My 2 sons have been the ones baking it for the last year or so! Oh and it is the perfect school snack.

A pleasure Emma. Glad you could make Sophie’s recipe your own:-)

Thank you so much for sharing this recipe.
I have made some adjustments with the recipe and found it to be the most moist and delicious banana cake I have tried so far and have shared banana cake with others and now there are constant requests for it.

*Brown sugar reduced to 100g

*The flour is half white spelt and half buckwheat

*Two bananas instead of 4 bananas, the riper the better

*Crushed some walnuts and pecans and added to the end once the flour has been mixed

*Lined the tray with baking paper as it’s so easy just to take it out. No need to grease it

In my oven reduced it to 45 minutes cooking time

It is a joy of a recipe to make and eat isn’t it. I really want a slice now LOL:-)

This is a delicious recipe. My daughter loved it too and she is 4y8m. This recipe will be going into my book for sure. Thank you

It is such a delicious banana bread as you say plus healthy and easy, what’s not to love:-)

Absolutely amazing – probably one of the best banana bread recipes I’ve ever made. All the others using ordinary white flour were so heavy textured and boring in flavour. I never thought a banana bread made with whole meal spelt flour could be so light, nutty and delicious! I adjusted it slightly by using about 2/3 of the sugar and added an extra banana. It was divine! I will definitely make it again, adding some other things that were inspired by some of the other comments.

Excellent Jen, I love this recipe too. I have a lot of recipes that use spelt which you can find here! https://www.fabfood4all.co.uk/?s=spelt

Love this recipe, thank you for sharing! I’ve been using dairy free butter (nuttelex) due to my child’s allergies and it comes out great. I am now on the hunt for more spelt flour recipes.

Fabulous, great to make the recipe with your own twist. I also canabalized Sophie’s recipe to make this Avocado Cake:-) https://www.fabfood4all.co.uk/easy-ginger-avocado-cake-with-lemon-drizzle/

I just made this yummy ‘bread’ this morning in northern Norway. It’s still warm but already missing several slices (some with butter and others with almond butter)! I made a few alterations. I halved the amount of sugar to 100g, reduced Spelt flour to 140g and then made up to 170g with almond flour, instead of 1 Tbs of vanilla extract I used 1 tsp vanilla sugar (popular here) and 1 tsp pure vanilla extract, I added the zest of one large orange and a pinch of freshly ground cardamom. My very ripe bananas were defrosted from the freezer. I used organic butter. I baked it for 53 minutes to an internal temp of 99 degrees Celsius. Thanks so much for sharing this recipe. I will be making this again and again I’m sure. It is only the second time I’ve used spelt flour.

Great Maureen, yes it’s an easy recipe to scale up and down.

I only had 2 bananas and used rice malt syrup instead of sugar. It came out perfect for me. Thank you for the recipe. I did take a picture but can’t upload it.

A pleasure Amy:-)

Thank you so much for your sage advice! I will definitely try leaving it in the pan for 10 minutes (I should’ve known better!) and I’m also going to look for the loaf liners. Can’t wait to try more of your recipes

Excellent Natasha, I bet those additions tasted amazing!

Loved the recipe!
I used 100 g of sugar instead of 200 but added two table spoons of manuka honey and walnuts. Yum!
Would definitely recommend. Very moist and delicious.

Did you loosen the side with a spatula before turning out? I would leave the cake to cool in the tin for at least 10 minutes as the cake firms up as it cools. I’ve started using baking paper loaf liners which make life a lot easier, you just pop in the loaf pan and no need for any greasing, plus the loaf won’t break on tipping out.

In reply to Camilla.

OK I have a quick question I love this recipe! And I have made this banana bread multiple times however this time I took it out of the pan and the bottom was stuck to the pan so I reread the directions and it says remove cool and slice… Does that mean you’re supposed to let it cool in the pan? And then we move it? Or does that mean you take it out of the oven remove it from the pan and then let it cool. So I let mine cool probably five minutes and I loosen the sides and we had to scrape all the goodness out of the bottom because we weren’t letting any of it go to waste! Or do you have another suggestion because I used A nonstick pan the one I have used previously and I also buttered it. Should I perhaps put some parchment down?… Thank you so much it’s the best recipe ever!

Great Freda, I’ve taken to adding dark chocolate chips too if I have some chocolate to hand. Glad you like the recipe:-)

This is an excellent recipe. I adapted it slightly, I almost always reduce the sugar in recipes and in this case, reduced it to 120g. I also added some chopped up 80% dark chocolate to the mixture – about 50g to the mixture itself and another 10g dotted on top.
Took about 55 minutes in my Neff Circotherm at 160 degrees, I think I will reduce the temperature a bit next time as the top was a bit darker than I’d like. (I’m still not totally used to the Neff oven.)
The banana bread was absolutely delicious I must say, will definitely make it again, great to have a good recipe that uses Spelt flour.

So glad you like the recipe, I’ve started adding chocolate chips to it lately but the possibilities are endless and I love the sound of your cream cheese frosting:-)

This recipe I’ve now made over 8 times! It’s totally amazing. I actually use it as a base and add mixed fruit. My friends think it’s the best fruit cake they have ever had. Today I’m adding blue berries and will lop it with cream cheese icing. Spelt flour is my favourite. Thankyou so much for the interesting yummy recipes .

Hi Amy, so glad you like the recipe all the way over in California:-)

Thank you for this recipe it was actually shared with me by a friend. I have to say I think my bananas were quite large but reading the comments 360 g I’ll see how much they weigh… I had no problems at all using large bananas and at the last minute I talked up some walnuts and stirred them into the pan that I had already poured the banana batter into. It came out delicious and I have one in the oven right now! Thanks from California!

It’s such a good recipe isn’t it, I make it so often:-)

It is a great recipe isn’t it Tim! I bake it all the time and it doesn’t seem to mind which flours your throw at it which was handy when lock down was at it’s worst!

Loved the recipe, and have now made this several times, thanks for sharing. I have adapted it slightly and removed sugar and added honey and some fresh dates for sweetness.

I totally agree with you Jessica, we can’t have this banana bread enough:-)

Fab Angela, great to add what you have and make it your own:-)

very easy to make and i lessened the sugar but added dates , nuts and seeds and spme flaxseed.
its baking now ,cant wait to east it x

Excellent Kerstin, it is such a good recipe and I so wish I could get hold of some Spelt flour or any kind of flour for that matter! I resorted to making it with half Strong wholemeal and some self raising flour the other day as really craved it. I turned out fine! Love the sound of your additions!

This is the best banana bread recipe I’ve ever tried! It’s utterly delicious! I’ve varied it a couple of times by adding chopped walnuts, cinnamon. coconut and swapped a bit of butter for vegetable oil and it’s come out perfect each time. I’ve never baked with spelt flour before but it’s been an absolute revelation. Am going to try it with some swirls of Nutella next…. Yum Yum!