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Banana Berry Spelt Bread

Prep Time 10 mins
Cook Time 50 mins
Servings 8 slices
Calories 275 kcal


  • 1.5 cups spelt flour plus extra for dusting blueberries
  • 1 tsp baking soda
  • 1/2 tsp salt
  • Pinch cinnamon
  • 1/3 cup Extra Virgin Olive Oil (light)
  • 1/3 cup honey
  • 2 large eggs, lightly beaten
  • 1 cup mashed very ripe bananas ( approximately 2 large bananas)
  • 3/4 cup Aussie Frozen Fruit Blueberries, dusted with spelt flour
  • 1/4 cup milk
  • 1 tsp pure vanilla extract


  • Preheat oven to fan forced 170°C (or 180 with no fan). Grease and line a 20cm x 10cm loaf tin, with baking paper hanging over the edges so you can lift it out easily.
  • Mix the spelt flour and baking soda in a large mixing bowl. Add the salt and cinnamon and mix well. 
  • Whisk the olive oil and honey together in a separate bowl. Add the eggs and mix well. Mash the bananas into the mixture, then add in the milk and vanilla and stir to combine. 
  • Fold the wet ingredients through the dry ingredients until just combined then gently fold in blueberries, being careful not to overmix. 
  • Pour the mixture into the prepared loaf tin and bake in the oven for 45-50 minutes, until a skewer inserted to the middle comes out clean.
  • Allow to cool in the tin for 5 minutes before lifting out and cooling on a wire rack for a further 15 minutes before slicing.


  • It helps to heat the honey gently before mixing with the olive oil to ensure well combined
  • For a non-dairy alternative use almond or rice milk
Nutritional Information:
Recipe Analysis (per serve 112g)
Energy (kJ/Cal) 1152/275
Protein (g) 7.1
Fat – total (g) 11.6
  Saturated Fat (g) 2
Carbohydrate – total (g) 35.1
  Sugar (g) 17.9
Dietary Fibre (g) 2.6
Sodium (mg) 323