Spelt banana bread baked in a Harrison Charcoal Oven

Baked Spelt Banana Bread

12 December 2021

The beauty of cooking in a Harrison charcoal oven is the intensity of heat created, which has many different effects on ingredients. The Harrison Ovens Spelt Banana Bread recipe is unique, as the sugar creates an almost toffee-like coating around the bread, due the the way the heat radiates from the walls of this incredible charcoal oven.

Spelt banana bread baked in a Harrison Charcoal Oven

Not usually a lover of banana bread, when he came to visit us a Harrison HQ, chef Neil Rankin loved our version so much, that he now uses a Harrison Oven at his ground-breaking Temper Restaurants.

Spelt is native to Iran and parts of Europe, is one of the most ancient grains and was one of the first species of wheat ever used to make bread. In recent times, it has gained popularity thanks to its high levels of fibre, protein, vitamins and minerals and it is both easy to digest and low in gluten. Spelt has a lovely, nutty flavour, which blends very well with the sweetness of banana.  Spelt is a slow-release carbohydrate with high levels of protein, fibre, manganese, niacin, thiamine, copper and vitamin B2, which means this moist sweet cake-like bread is not as bad for you as other treats.

Spelt contains gluten so it’s not suitable for people with coeliac disease, but it can be an alternative for people who are not severely gluten intolerant.

For more information on ancient grains and their health benefits, see this article from The Telegraph Food.

Baked Spelt Banana Bread
Cakes baked in a Harrison Charcoal Oven posess a toffee-like crust as the sugar caramelises in the intense heat.


  • 210g wholemeal spelt flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • Pinch of salt
  • 125g unsalted, softened butter
  • 250g soft dark brown sugar
  • 2 eggs, lightly beaten
  • 3 very ripe bananas, mashed
  • 125ml buttermilk


  1. Heat Harrison to 150ºC.
  2. Line a medium loaf tin with baking paper.
  3. Mix all the ingredients together until smooth.
  4. Pour into tin, stopping just before the mixture reaches the top.
  5. Cook for 50 minutes at the top of the oven using convection/ indirect heat, by placing a metal tray on the rack below.
  6. Cool in tin for 10 minutes, before tipping onto a cooling rack.
  7. Dust with icing sugar and serve once fully-cooled.