Banana Bread with Streusel Topping

Makes 1 loaf

• 1 tbsp chia seeds

• 3 tbsp water

• 6 tbsp unsalted butter, room temperature

• 3/4 C granulated sugar

• 2 large eggs

• 2 medium ripe bananas, peeled and smashed

• 1/3 C sour cream

• 1 tsp vanilla extract

• 2 tsp lemon juice

• 1/3 C almond flour

• 1/3 C brown rice flour

• 3/4 C oat flour

• 3/4 tsp baking soda

• 1/2 tsp sea salt

• 1 C walnuts, coarsely chopped

• 1/2 tsp ground cinnamon

Streusel Topping

• 3 tbsp almond flour

• 3 tbsp oat flour

• 2 tbsp granulated sugar

• 1/4 tsp ground cinnamon

• Pinch of sea salt

• 2 tbsp unsalted butter, room temperature

Instructions

Preheat oven to 350°F. Lightly butter and flour the loaf pan, knocking out any excess flour.

In a small bowl, mix together the chia seeds and water. Let them sit for 10 minutes to soften the chia seeds.

Next, make your streusel topping. Combine the streusel ingredients in a bowl and use your fingers to incorporate the butter, letting the mixture clump. Set aside. Using a stand mixer, make the batter for the banana bread. Add the butter and blend until light and creamy. Slowly add the sugar and beat until fluffy, about 2 minutes. Add the eggs, one at a time, mixing well after each addition. Add the mashed bananas and beat until the mixture is smooth. Scrape down the sides of the bowl with a rubber spatula. Mix in the sour cream, vanilla, lemon juice, and chia-water mixture.

In another large bowl, stir together the almond flour, brown rice flour, oat flour, baking soda, salt, walnuts, and cinnamon. Add to the banana mixture, beating just until combined. Transfer the mixture to the prepared loaf pan and top evenly with streusel.

Bake for about 1 hour, until a cake tester inserted in the center, comes out clean. Let cool before removing the loaf from the pan. Serve the bread at room temperature.