Banana, Blueberry, and Walnut Spelt Bread

Banana spelt bread
Shereen Lehman
Total Time 55 min
Prep 10 min, Cook 45 min
Yield 12 slices

Banana bread is such a lovely comfort food and so easy to make. And even though bananas are already good for you, I decided to give this recipe a nutrition boost by adding blueberries, walnuts, and spelt.

Blueberries are high in nutrients, and their beautiful blue pigment is loaded with antioxidants. They're low in calories and so good. I use fresh blueberries for this recipe, but you could probably use frozen blueberries -- thaw them first.

Walnuts, in my opinion, are the healthiest of all the nuts. They add protein, magnesium, fiber and beneficial fats to this recipe. I think California walnuts taste so good that I wouldn't be surprised if you wanted to add more than half a cup.

I also chose spelt flour for this recipe. Spelt is an ancient grain -- it's kind like the grandfather of modern wheat. It's got a slightly nutty flavor compared to whole wheat. It's still a gluten grain, but it's a little easier for some people to digest. Spelt -- and by extension, this recipe -- won't work for a gluten-free diet.

Finally, I used margarine. Really?

Yep -- butter just doesn't work well for this recipe. Margarine gives it a lighter texture. Don't be scared of margarine -- it got a bad reputation due to brands that use hydrogenated oils and are loaded with trans fats, but there are some brands that aren't bad, like the newly formulated I Can't Believe It's Not Butter. It's made with healthy fats, and it's emulsified not hydrogenated so no trans fats. Or choose a vegan margarine such as Earth Balance.

One last note. Our Irritable Bowel Syndrome Expert, Dr. Barbara Bolen, tells me this recipe is almost ready for a low-FODMAP diet. She said to choose gluten-free baking powder and swap out the almond milk for rice, oat or coconut milk, and it's good to go. 


  • 1/3 cup
  • I Can't Believe It's Not Butter,
  • Earth Balance Buttery Spread, or any other trans fat-free margarine
  • 1/2 cup sugar
  • 2 ripe bananas, mashed
  • 2 cups spelt flour
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup almond milk
  • 1/2 cup chopped walnuts 
  • 1/2 cups fresh blueberries


Preheat the oven to 350 degrees.

Spray bread pan with nonstick spray or lightly coat with margarine.

Cream together the margarine and sugar with a mixer.

Add the bananas and blend with mixer until fairly smooth (some banana lumps are fine).

Stir in the spelt flour, salt, baking powder and baking soda.

Add the almond milk and mix well with a large spoon.

Stir in walnuts and blueberries.

Pour batter into the bread pan and bake for 45 - 50 minutes.

Possible Substitutions

I'm big on playing around with recipe ingredients and you can make some substitutions if you want:

  • I like almond milk, but soy milk, rice milk, and regular cows' milk works just as well. 
  • Whole wheat flour can be used in place of the spelt and it's still good. White flour will work too, but once you try spelt, you might not want to ever use wheat flour again.
  • I always use walnuts in this recipe, which is why I put them in the name, but you can use almonds or pecans too. They don't have the omega-3 fats found in walnuts, but they're still nutritious.
  • Need to watch your sodium? You can cut the salt in half, or eliminate it altogether.

Nutrition Information:

Each slice has about 170 calories, 29 grams carbohydrates, 5 grams fat, 4 grams protein and 250 grams sodium.

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