A moist, hearty banana bread with a protein boost from cricket flour — ideal for breakfast or snacking.
Difficulty: Easy
Preparation time: 15 minutes
Cooking time: 45–50 minutes
Serves: 8 slices
Ingredients:
- 80g cricket flour
- 120g all-purpose or whole wheat flour
- 2 ripe bananas, mashed
- 2 eggs
- 80ml vegetable oil or melted butter
- 100g brown sugar or coconut sugar
- 1 teaspoon baking soda
- 1/2 teaspoon cinnamon
- A pinch of salt
- Optional: chopped walnuts, chocolate chips
Instructions:
- Preheat oven to 175°C (350°F). Grease or line a loaf pan.
- In a bowl, mash bananas and mix in eggs, sugar, and oil.
- In another bowl, mix the flours, baking soda, cinnamon, and salt.
- Combine wet and dry ingredients until just mixed.
- Fold in any optional add-ins.
- Pour into the loaf pan and bake for 45–50 minutes.
- Let cool before slicing.
Enjoy!!!! Click here to discover more wholesome baking recipes with cricket flour: Link
– Link (external link)
Why Use Cricket Flour?
Cricket flour is an excellent source of sustainable protein, making it a smart and eco-friendly choice for modern recipes. Packed with essential nutrients like vitamin B12, iron, and omega-3 fatty acids, it supports muscle growth, boosts energy, and contributes to overall well-being. Unlike traditional protein sources, cricket flour has a minimal environmental impact, requiring less land, water, and feed. Its mild, nutty flavor blends seamlessly into baked goods, snacks, and even savory dishes, adding a nutritional boost without altering taste. Whether you’re an athlete, a health enthusiast, or simply curious, cricket flour is a versatile and forward-thinking ingredient worth exploring.
Back in the 1990s, the idea of eating insects in Europe was more of a joke than a serious proposal. Crickets were associated with faraway countries, not dinner plates in Paris or Berlin. But over the past three decades, attitudes have started to shift.
Driven by environmental concerns and the search for sustainable protein sources, crickets are slowly entering the European food scene. Unlike traditional livestock, they require less water, space, and feed, and they emit far fewer greenhouse gases. That makes them attractive to a generation more conscious of their ecological footprint.
