Introducing our new Chocolate Espresso Banana Bread recipe made with our very own Cricket Flours products to add a boost of cricket protein and delicious organic cocoa. For the past few weeks I have been storing any extra overripe bananas in the freezer in anticipation of making this new banana bread recipe, and the wait was worth it! We decided to make a new combination of flavors that paired the tropical banana taste with a shot of espresso and our Cricket Flours product for some added nutrition. The full recipe takes about 10 minutes to prepare, 50 minutes to bake, and is consumed much faster than that if you were at our family dinner this past week when I had them try the new recipe.
For the recipe featured in the photo I used coconut sugar and a gluten-free all purpose baking flour mix for some specific allergy restrictions of people attending the dinner. However, you can easily switch out the coconut sugar and flour with those that you currently have in your kitchen without making any major adjustments to the recipe. We have placed the ingredients and directions below for learning how to make Cricket Flours new Chocolate Espresso Banana Bread recipe, but let us know if you have any questions and we can’t wait to see what you make!
- 3-4 very ripe bananas
- 1/3 cup melted butter
- 1 tsp baking soda
- 1 pinch sea salt
- 1/2 cup coconut sugar
- 1/2 cup brown sugar
- 1 egg
- 1 tsp vanilla extract
- 1 shot of espresso
- 3 tbsp Cricket Flours: Peruvian Chocolate
- 1 1/2 cups gluten-free baking flour (or regular all-purpose baking flour)
Preheat oven to 350°F.
In mixing bowl, add together the the bananas and melted butter and mix together until fully combined. Next add in the baking soda, salt, brown sugar, coconut sugar and 1 egg well beaten.
Once combined mix in the vanilla extract, room temperature espresso shot, 3 tbsp Cricket Flours: Peruvian Chocolate, and baking flour.
Using a slightly greased 4in x 8in pan, add in the final mixture and set on the middle rack of the oven for 50 minutes. Enjoy!