Classic banana bread is a staple for many households. Our gluten-free version is given a protein power punch with malty, rich cricket powder and chocolate.
Prep time: 10 min
Cook time: 60 min
Total time: 70 min

Ingredients
Makes 1 loaf
-
1/3 Cup Butter, room temperature
-
1/2 Cup White Sugar
-
1/2 Cup Light Brown Sugar
-
1 Egg
-
3 1/2 Bananas, ripe
-
1 Teaspoon Vanilla Extract, Bourbon Madagascar
-
1 1/2 Cups Gluten-Free All-Purpose Flour
-
3 Tablespoons Cricket Powder
-
1 Teaspoon Baking Soda
-
1 Pinch Salt
-
1 1/4 Cups Semisweet Chocolate Chips
Directions
-
Heat an oven to 350° F.
-
Lightly grease a bread pan and set aside. Combine and mix the flours, soda and salt in a bowl and set aside.
-
To the bowl of a standing mixer add the butter and sugars, mix on medium-low with a paddle. When this mixture is fluffy add the dry ingredients 1 cup at a time alternating with the egg and bananas, scraping the bowl and mixing after each addition.
-
Turn the mixer to high for 5 seconds and add the vanilla, then remove the bowl. Fold in the chocolate chips.
-
Scoop the batter into the prepared pan, lightly tamp the pan to remove any air bubbles and place in the pre-heated oven for 50-60 minutes or until a toothpick comes out clean.