Reinvent your breakfast routine with this delicious and healthy Banana Bran Loaf.
Made with Cricket Flour, dates, banana, carrot, nuts and bran, this loaf has so much going for it and packs all of those awesome ingredients into an easy to serve, tasty and super healthy loaf.
This loaf is high in fibre, which is very important to help every thing keep moving in your digestive system as well as regulating a healthy blood sugar levels.
What we also love about this loaf is that is uses brown sugar. Now I know earlier we said it is a healthy loaf, but remember - everything in moderation. However, brown sugar when used in baking, holds on to moisture, making the end result perfectly and moist, with that delicious malt brown-sugar taste.
Using cricket flour in recipes like this is a really easy way to get the benefits of eating insects. Like high levels of protein, B12, all 9 omega fatty acids, iron and calcium. Cricket flour is a sustainable and highly beneficial form of protein. To find out more about the benefits of eating insects head to our information page here.
THESE LOAF IS:
High in protein
High in fibre
+ has awesome Cricket Flour
1 cup dates (chopped)
1/2 cup water
1 tsp baking soda
50g butter (softened)
1 cup brown sugar (loosely packed)
1 tsp vanilla extract
1 egg (beaten)
2 ripe banana (can be from frozen, just allow time to defrost)
1 cup grated carrot
1 cup walnuts (or other nuts)
1/4 cup Cricket Flour
1 1/4 cup wholemeal flour
1/2 cup bran flakes
1 tsp baking powder
1/2 tsp mixed spice
1. Preheat oven to 10C, and line a loaf pan with baking paper.
2. Place dates and water into a pan, cook on a low - medium heat to get the dates softened up, they should absorb all of the water. Mash a little with a fork to make it into a smooth consistency. Mix in the baking soda, it may fizz up a but, but that is normal.
3. Beat butter and brown sugar together in a mixing bowl until thick and creamy, add vanilla and egg and beat again. Mix in the softened dates, banana, carrot and nuts.
4. Sift the Cricket Flour, flour, bran, baking powder and mixed spice into another blow. Add to wet mixture and fold to combine but do not over mix.
5. Spoon the mixture into your prepared pan (spooning it it, keeps your gently combined folded mixture nicely aerated), roughly smooth out the top. Sprinkle on any extra nuts, we like to sprinkle on coconut, which gets beautifully toasted and golden. Bake
6. Bake for 45 minutes, or until the loaf springs back a little when pressed gently on top. Bear in mind this is a dense loaf. Inserting in a clean skewer, and checking that there is no wet batter left is a good trick, but this loaf does take a little more baking than what it appears. Allow to cool for 10 minutes in the tin, before transferring to a wire rack to cool completely.
Did you make this recipe?
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