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banana bread with chocolate chips and cricket powder
  • 1/3 cup butter, softened but not melted
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar
  • 1 egg
  • 3 to 4 ripe soft bananas
  • 1 tsp vanilla extract
  • 1 1/2 cups gluten free all purpose flour
  • 3 Tbsp. Chieftain's Cricket Powder
  • 1 tsp. baking soda
  • 1 1/4 cups semisweet chocolate chips
  • Mocha Vanilla Sea Salt to taste

Heat oven to 350 F. 

Lightly grease a  bread pan and set aside. Combine the flour, cricket powder, soda and salt in a bowl. In a seperate bowl combine the butter and sugars and mix them with a beater on medium to low speed until they are light and fluffly. Add the dry ingredients 1 cup at a time while alternating with the egg and bananas, scraping the bowl after each addition and mixing thoroughly. When finished adding those ingredients, beat the mixture at high speed for 5 seconds and add the vanilla. Fold in the chocolate chips; scoop batter into the prepared pan. Lightly tap the pan to remove any air bubbles; sprinkle mocha vanilla sea salt lightly on top. Place in preheated oven for 50 to 60 minutes or until a toothpick comes out clean.