Sunbutter Banana Bread

I love making quick breads. Pumpkin, Zucchini, Banana, Apple...it's all good! There's just something very satisfying about quickly mixing together the dough and then having the wonderful aroma from the oven fill our house while it's baking. And of course the excited anticipation from the boys asking over and over..."is it done yet??".

Yesterday I came across a recipe in a magazine for peanut butter banana bread with a gooey layer of chocolate running through the middle of the loaf. Obviously that's not going to happen in this house! So I tweaked the recipe to fit our needs and the result was absolutely delicious! In fact, I may need to bake another loaf today. =)

Sunbutter Banana Bread
(milk, egg, peanut & tree nut free)
Topping:
1/2 cup flour
1/2 cup brown sugar
1/4 cup Sunbutter (soynut butter would also work)
1/2 tsp. cinnamon

Batter:
1/2 cup dairy-free margarine, softened
1 pkg (8 oz) soy cream cheese, softened
1 1/4 cups sugar
2 Tbsp flaxseed meal mixed with 6 Tbsp water (to replace 2 eggs)
1 cup mashed ripe bananas
1 tsp vanilla
2 1/4 cups flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1 tsp cinnamon
1 tsp calcium powder (optional)
1 1/2 cups dairy-free chocolate chips

In small bowl, stir the topping ingredients together until crumbly. Set aside

In large bowl, cream the margarine, soy cream cheese and sugar until light and fluffy. Add flaxseed/water mixture and beat well. Beat in bananas and vanilla. Combine flour, baking powder, baking soda, and cinnamon; stir into creamed mixture just until moistened.

Divide half of the batter between two greased 8 x 4 inch loaf pans; sprinkle with half of the topping. Top with chocolate chips. Repeat layers of batter and topping.

Bake at 350 degrees for 40 minutes or until a toothpick inserted near center comes out clean. Cool for 10 minutes before removing from pans to wire racks.