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+ servings
spelt banana bread on a pan with bananas and Karuna natural drink

Spelt Banana Bread

Spelt banana bread has a comforting and nutty texture that is unlike the classic version made with all white purpose flour. The bananas keep this bread incredibly moist without the use of eggs (yes it's vegan)! This bread goes great with peanut butter for a vegan breakfast or a vegan snack.
Course Breakfast, Snack
Cuisine Ancient Grains, Baking, Vegan, Vegetarian
Keyword spelt banana bread
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 9 slices
Calories 251kcal
Author Gina Marie


  • Dry Ingredients
  • 2 cups spelt flour
  • 1/2 cup organic cane sugar
  • 1 tsp cinnamon powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • Wet Ingredients
  • 1 tsp Raw Unfiltered Apple Cider Vingear
  • 4 tbsp melted vegan butter
  • 1/2 cup Empower Protein and Fiber
  • 1 tbsp lemon
  • 3 really ripe bananas
  • Other Optional Ingredients
  • 1/2 cup raisins and/or walnuts


  • Preheat oven to 350F.
  • Lightly grease the bottom of a 9 inch loaf pan.
  • In a large bowl stiff together all of your dry ingredients; spelt flour, organic cane sugar, cinnamon powder, baking soda, and salt. Set aside.
  • In another large bowl, mash the banana until almost smooth. Stir the wet ingredients (Karuna's Empower Protein and Fiber, apple cider vinegar, melted butter, and lemon juice) into the banana until combined.
  • Add dry mixture to wet and stir until fully combined leaving no dry flour in the bowl. DO NOT OVER MIX.
  • Optional: Gently fold your choices of nuts and/or dried fruit. (or you can totally skip this option)
  • Pour into your prepared 9 inch pan and bake for 30-40 minutes, or until a toothpick inserted near the center of the loaf comes out mostly clean. It should have a lightly golden firm top on the top of the bread
  • Allow your loaf to cool for 15 minutes in loaf pan. Then flip loaf out onto a wire rack and cool completely for about 30 minutes.
  • The loaf will keep in the refrigerator for about 4-5 days or you can freeze it for up to 5 weeks. With either storage method be sure to wrap it tightly.


  • You can swap out vegan butter for coconut oil.
  • Though the Karuna's Empower Protein and Fiber give a nutritional boost and flavor profile I love, if you don't have access to Karuna's Empower Protein and Fiber use your favorite plant-based milk. (Karuna's is expanding to more regions and with new product launch! I will keep you updated on that!)
  • You can use coconut sugar if you desire. Not sure how it would work with a natural liquid sweetener. Coconut sugar is not as sweet as organic cane sugar so you might have to add more. I love stevia powder in teas but have never utilized in my baking. Some have reported an aftertaste in using stevia powder so for those reasons I do not recommend it for this recipe.
  • You can use any type of flour you desire. Coconut flour, however, I would caution against in vegan baking. Coconut flour tends to work better when an egg is involved. The texture can be too gritty without it. I have yet to be successful in using coconut flour in my vegan baking but if you want to give it a go be my guest!


Serving: 9servings | Calories: 251kcal | Carbohydrates: 45g | Protein: 4g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 51mg | Potassium: 170mg | Fiber: 5g | Sugar: 19g | Vitamin A: 50IU | Vitamin C: 5.8mg | Calcium: 10mg | Iron: 1.6mg