Bug-ana Bread

Baking with cricket flour has been an ongoing experiment for me. Some results have been less than optimal, others have been absolutely delicious. I’m proud to say that this recipe is one of the yummy successes.

I started this particular baking adventure with a recipe I’ve used many times before. I subbed cricket flour for one-third of the flour called for. Once again I used flour purchased from the fine folks at Portland, Oregon,-based Cricket Flours. The final product is moist, flavorful – and contains 50 grams more protein than if I’d only used wheat flour. Don’t believe me? Give it a try.

Bugana Bread

1 cup all-purpose flour

½ cup cricket flour

1 tsp. baking soda

½ tsp. salt

½ cup butter

½ cup sour cream

1 cup granulated sugar

2 eggs

1 tsp. vanilla

1 cup mashed bananas

½ cup chopped walnuts (optional)

Preheat oven to 350 degrees. Cream together butter, sugar, eggs and vanilla. When combined, add bananas and sour cream. Mix on high speed for one minute. In a separate bowl, sift together flours, baking soda and salt. Add flour mixture to butter mixture. Mix until well blended. If using nuts, add and mix well. Pour batter into large greased loaf pan (approx. 9 x 5 x 3 inches). Bake for one hour or until a tester inserted into the center comes out clean. Remove from oven and let bread cool in the pan for a few minutes. Then remove banana bread from the pan and let cool completely before serving.

 

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