March 21, 2017
Craving a moist banana chocolate chip bread that is gluten and dairy free? Try this new recipe from LupusChick. Plus, add flax seed and collagen powder to pump up the protein count and balance the sugar!
1Preheat oven to 375 (I used the convection setting at 400). Grease your glass baking dish very well with oil, butter substitute, or butter (if you can eat dairy).
2In a food processor, combines all of the banana bread ingredients EXCEPT the chocolate chips and blend on high for 3 to 4 minutes. Take a break every minute or so and use a spatula or spoon to scrape bread batter from the sides. The mixture should look pretty smooth. Once the mixture is smooth enough, mix in your chocolate chips with a spoon.
3Pour the mixture into your greased baking dish.
4Next, prepare the streusel. Combine the flour, brown sugar and cinnamon in a mixing bowl. Slowly cut in the softened butter/butter substitute. Honestly, I just used my hands at this point and mixed it together until it was crumbly.
5Spread your crumbly streusel mixture evenly on top of the banana bread batter.
6Place in your oven and cook for 20 minutes. Use a toothpick and check center. Depending on your oven, and if you are using convection, you may have to cook this for 25-27 minutes. Check the center of the bread every two minutes or so after the 20 minute mark until the toothpick comes out clean.
7Once cooked, let the bread cool before topping it off with fresh bananas, etc.
Glass bread oven dish, mine measured 5.5 X 9 X 2.75 inches