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.
Line a 9 x 5 loaf pan with parchment paper, leaving a 2 inch overhang on each side. Lightly coat with cooking spray.
Prepare the streusel by mixing the quinoa cocoa, brown sugar, sugar, cocoa powder, all-purpose flour and salt together in a small mixing bowl.
Stir in the melted butter and mix until a crumbly dough is formed. Add in the chocolate chips and set aside.
For the bread, stir flaxseed meal and water together in a small bowl to create a flax egg.
Stir the flour, sugar, brown sugar, baking soda, baking powder, cinnamon, cardamon, and salt together in a large mixing bowl.
In a blender, blend the bananas, milk, and oil until smooth. Fold the banana mixture into the flour mixture and mix until thoroughly combined.
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.
Bake until a tester inserted in the center comes out clean, 55-60 minutes.
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.