Cooking brings me to my happy place. And baking? Well, let’s just say it helps me keep my sanity. Being in my kitchen and concentrating on recipe creation and production takes me out of my current reality for a little while. Plus, I love the photography part and setting the stage once the final product is ready.
This past week, I decided to play around with some banana bread recipe creations. I am a sucker for banana bread, but unfortunately cannot eat many variations as they often contain nuts, dairy and gluten. So, after a few tries, I created this incredible banana, chocolate chip recipe that is moist, gooey and gluten/diary free!
About to go in the oven!
Let’s get to it, LupusChicks. First, when combining the ingredients, I used my Ninja food processor (I’m pretty obsessed with my Ninja system) rather than a blender. This helped the consistency of the mix become very smooth. Also, the riper your bananas are, the more the taste will come through in your final product.
I also wanted to add something special to this bread since it is lacking nuts. So, I created a crumbly streusel for the topping and then, after it cooled, added sliced bananas as a final touch. By the way, do NOT skip the streusel – it seriously makes this bread go from good to amazing!
I was really excited by the final product in terms of texture, moisture and shape. Now it was time to taste it. Oh-m-gee folks…it was delicious! And I will warn you, it won’t last long. Between me, the hubby, my mom, (and yes, my dog), it lasted one night.
And now I know why my pants aren’t fitting…
Other helpful tips when making this are to pay attention when buying chocolate baking chips. There are several brands that are dairy free and come in mini and regular size. I prefer Enjoy Life’s chocolate chip options. I also used Bob’s Red Mill for the all-purpose gluten free flour. Last but not least, I added ground flaxseeds and my favorite collagen powder from Further Food to pump up the protein count in this bread and balance out the sugar!
So, here is the final product. I am super excited with how it turned out and I hope you enjoy the heck out it!
Until next time, LupusChicks,
LupusChick’s Banana Chocolate Chip Streusel Bread – Dairy/Gluten Free
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!
Directions
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.
8Enjoy!
Ingredients
Banana Bread
1 cup vanilla coconut milk yogurt (buy 2 containers!)
1 heaping teaspoon ground flax seed
1 teaspoon pure vanilla extract
1/4 teaspoon Himalayan Pink Salt
Mix ins - 1/2 cup chocolate chips (if you aren't allergic to nuts, you can add those too!)
***optional - one to two scoops of your favorite collagen powder to add protein
Streusel
2/3 cup all-purpose gluten free flour
4 tbsp softened butter substitute or butter (if you can eat dairy)
Glass bread oven dish, mine measured 5.5 X 9 X 2.75 inches
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