Banana Bread with Chocolate Streusel

RECIPE BY: M. Grace Bakeshop

What’s better than dessert? Two desserts in one! This banana bread is rich, moist, and has a satisfying crunch from the streusel topping. It’s amazing straight out of the oven but can also be enjoyed as an afternoon snack cold. 

Serves 8


  • 2 cups GoGo Quinoa all purpose flour
  • 1/2 cup sugar
  • 1/2 cup brown sugar
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 tablespoon ground flaxseed meal
  • 3 tablespoons hot water
  • 3 ripe bananas, mashed
  • 1/2 cup plant based milk
  • 1/4 cup vegetable oil
  • 1 teaspoon vanilla
  • 1 teaspoon vinegar
  • 1 teaspoon cinnamon
  • 1/2 teaspoon cardamon
  • 1/2 teaspoon GoGo Quinoa Andean pink salt

Chocolate streusel


  1. Preheat oven to 350 degrees.
  2. Line a 9 x 5 loaf pan with parchment paper, leaving a 2 inch overhang on each side. Lightly coat with cooking spray.
  3. Prepare the streusel by mixing the quinoa cocoa, brown sugar, sugar, cocoa powder, all-purpose flour and salt together in a small mixing bowl.
  4. Stir in the melted butter and mix until a crumbly dough is formed. Add in the chocolate chips and set aside.
  5. For the bread, stir flaxseed meal and water together in a small bowl to create a flax egg.
  6. Stir the flour, sugar, brown sugar, baking soda, baking powder, cinnamon, cardamon, and salt together in a large mixing bowl.
  7. In a blender, blend the bananas, milk, and oil until smooth. Fold the banana mixture into the flour mixture and mix until thoroughly combined.
  8. Stir in the flax egg, vanilla and vinegar until a smooth batter is formed. Pour 1/2 the batter into the prepared loaf pan and sprinkle half the streusel mixture evenly over the top. Repeat with the remaining batter and streusel.
  9. Bake until a tester inserted in the center comes out clean, 55-60 minutes.
  10. Allow to cool for about 20 minutes in the pan, then lift the bread from the pan using the parchment overhangs. Cool completely before serving.