My sourdough spelt banana bread…

Something for the weekend?

Introducing my sourdough banana spelt bread…

Inspired by seeing several people’s banana breads recently, including the lovely Kellie, I decided to make my menfolk a banana loaf. Of course, having some starter fed and active, I couldn’t resist making my own sourdough version with no refined sugar at the same time. And this is it!

I used spelt flours, feel free to substitute them for flours of your choice.

The starter adds flavour and texture but not lift in this recipe as it is an immediate recipe. I will try it as an overnight prove one day soon.

It’s great freshly baked but also good later and the next day once the flavours have developed.

As the photos show, I added chopped Brazil nuts, but next time I’d go with no nuts at all or maybe a few walnuts; the Brazil nuts made it a little dry so I don’t recommend it.

As is my choice, I used a small amount of honey in my loaf, I have included more in this written up recipe. If you would prefer something sweeter please feel free to double it or replace it with 100-150g of your choice of sugar.


100g white spelt flour (I use this one)

100g wholemeal spelt flour (I use this one)

100g bubbly active starter

50g runny honey

50g softened butter

1tsp bicarbonate of soda

1/2tsp baking powder

1 egg

3 medium ripe bananas, roughly mashed

An extra banana if you want one for decoration, sliced


Preheat your oven to 160C/320F fan/convection, 180C/360F non fan/convention

Either grease or line a 2lb/900g, 23 x 13cm/9” x 5” loaf tin

Mix all of the ingredients together well, but not over mixed, spoon the mixture into the loaf tin.

Bake for 50-60 minutes or until a metal skewer comes out clean.


38 thoughts on “My sourdough spelt banana bread…”

  1. Made this yesterday. Didn’t add the other banana for the top but it was gorgeous! Lovely taste and texture and really easy.

  2. So here I am at 12.35 pm here because I have 10 ripe bananas and remembering all those banana loaf photos you sent me – I looked on your website – but my guests arrive at 10am – I have no starter handy 🤣🤣🤣 so it’s not happening 🙂 will prepare when I buy your cool new book I promise to follow the instructions religiously then 🙂

  3. Have this in the oven now I made it with some very ripe bananas that I had frozen and added a bit of chopped up dark chocolate. Can’t wait to taste it. 😀

  4. This turned out great! I love how versatile this bread is. You can make it as sweet as you want. The sliced banana on top was my favorite part. I topped with oats, nuts and seeds. The kids loved it and I like that it doesn’t taste like cake like some other banana bread recipies.

  5. This is the most delicious banana bread I’ve made. It’s super easy to make and tastes divine. The only down side is that it never lasts long enough!

    I love how the bananas on the top get all caramelized. Mmmmmm

  6. Looks great…..has anyone tried this but with an overnight proofing? Also has anyone used an egg replacer? My little boy is allergic, was thinking flaxseed

  7. Thanks for the recipe, turned out lush! Added some chopped v dark chocolate, mixed spice, cinnamon and used 30g maple syrup…turned out light and fluffy 🙂

  8. That sounds fabulous! I’m so glad you liked it 😊😊😊😊

  9. SO good!! I used all purpose flour and whole wheat flour in place of the spelt and white spelt, and it worked great. Super amazing fluffy texture! Also love how it’s mostly naturally sweetened by the bananas, with just a lil honey.

  10. I have a wheat allergy but do very well with spelt. This was my first sourdough discard attempt and it came out really well. The loaf is dense and delicious! I have had candida issues so the honey really worked well for me. Thank you.

  11. Is there much of a difference between sprouted spelt flour vs spelt flour? I have a big bag of sprouted spelt that I would like to use up, and bananas in my freezer. Thank you, Irene

  12. Very tasty and great texture. I too used starter discard (instead of active) and added some chopped pecans.

  13. Hi, there’s many banana bread recipes online that don’t use starter, or you can try mine replacing the starter with a large egg. I have not tested that though.

  14. I’d like to tru this as an overnight ferment. Do I omit the baking powder and soda? Thanls

Let me know what you think...