Banana Spelt Flour & Pecan Loaf

I am definitely enjoying spelt flour at the moment. I bought a bag just before Christmas and have found I am using it in my sponges, muffins, breads and there is a little bit left with which I will be trying out some pastry.  There is a recipe on the packet of Sharpham Park spelt flour  for walnut pastry which is calling me…….

One of the cakes I made back in December but felt it a little more appropriate to write about in January is a banana, spelt and pecan loaf. I guess you could even call it healthy, or a least as healthy as a slice of cake can be. Just  don’t add the white chocolate drizzle. Perhaps just dot it with some warmed honey and think of it as a sweet loaf of bread!

I am entering this into We Should Cocoa (hosted by CHOCOLATE LOG BLOG & CHOCOLATE TEAPOT) whose theme for January is sugar free. Now the loaf  includes honey which Choclette says is fine. However, it does contain white chocolate. But in the cakes defence, I only used 50g drizzled over the whole loaf cake which amounts to very little per slice. And, it’s Green & Black’s which I know Choclette likes to use herself, so I am hoping she will let me off……….please?!!

Banana Spelt & Pecan Loaf

Recipe adapted from HERE.

Ingredients :- Makes 1 loaf


  • 110g unsalted butter

  • 75g honey

  • 1tsp vanilla extract

  • 1tsp  nutmeg (or cinnamon)

  • 1 level tsp bicarbonate of soda

  • A pinch of salt

  • 3  small bananas mashed

  • 2 eggs (I used medium)

  • 110g spelt flour

  • 110g ground almonds

  • 60g pecan nuts roughly chopped

  • 50g melted white chocolate (Green & Black’s)



  1. Pre-heat the oven to 160 degrees.

  2. Line a large loaf tin with baking parchment.

  3. In a large mixing bowl combine the butter, honey, vanilla, nutmeg, bicarb of soda and salt. Mix these ingredients well and then add in the  bananas and eggs, stir well.

  4. Fold in the flour, ground almonds and pecan nuts.

  5. Pour the mixture into the loaf tin and bake in the oven for 50 to 60 minutes depending on your oven.

  6. Leave to cool completely before adding a light  layer of white chocolate drizzle (which you have melted gently over a pan of simmering water)

    Note :- This cake stays fresh for a week and is better after a couple of days. You can leave out the nuts or replace them with dried fruits.



  1. says

    In the spirit of New Year generosity, I will of course let you off Laura 😉

    As you say, you could always just leave the chocolate off the top and it is only a tiny amount anyway. I’m really pleased you are enjoying the spelt flour – as you know, I love it. I also really like honey in cakes and this loaf sounds absolutely delicious with the ground almonds and chunks of pecan nuts. I know you’re really busy at the moment, so thank you for submitting this to We Should Cocoa.

  2. says

    A healthy cake – brilliant! I’ll have to give your recipe a try Laura, it looks really good. I’ve been making bread with spelt flour, but never thought of using it in a cake – looks like I’ve been missing out all this time!

  3. Jude says

    oooh Yum!  I’ve been using spelt flour recently,  as well. It is super and does seem vesrsitle. I discovered a sugar free, Fairtrade chocolate in  Sainsbury’s, I haven’t used it yet, but it might work with your delicious loaf!

  4. says

    I love spelt flour and often add it to my loaves but have never made cake with it. I used up my blackened bananas in an ice cream this weekend but next time I have some on hand I’m making this!

    • says

      Spelt flour is brilliant and I am using more and more of it in my baking and breads. I love the flavour and it costs a little more but then if I am making my bread and cakes etc, it is more than justified! and tastes great too!

  5. says

    A lovely looking cake! I’ve never tried cooking with spelt flour but it’s going on my ‘to-do’ list after reading this! Wonderful ingredients too – pecans, almonds, bananas – some of my favourite things! Thanks Laura!

  6. says

    This looks and sounds delicious! I use spelt flour in most of my baking now, just not for sponges (of which I make very few), and almost always replace even some of that with ground nuts, as you have done – great for moistness. I never top my banana bread but I think a drizzle of white chocolate sounds like a perfect little nod to decadence. Now that austere January is almost over with a piece of cake might be in order. Lovely, Laura

    • says

      Caroline, Katharine and Kellie it is lovely to hear from you ad thanks for your comments. Spelt is something I will be using more in the future as the kids don’t seem to mind it either. I have been adding a small amount into my loaves to get them used to the flavour, same with muffins so they are slowly becoming healthier without being deprived of sweet things :)

  7. Fishfingers for tea says

    This looks lovely Laura! I haven’t used spelt flour before but I think this might be a good place to start. 

  8. says

    Love love love spelt, it makes cakes shorter and somehow cakier.
    Sharpham park are doing great things for charity at the moment too with massive research for bowel cancer research and the benenfits of fibre.

  9. says

    This cake looks beautiful and I just love bananas and pecan:-) I’ve not tried spelt flour and have read so much about it that I really need to get myself a bag of it soon!

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