Banana Cricket Bread | Ontario Science Centre

This recipe is courtesy of Entomo Farms, a leader in the cultivation of cricket flour, cricket powder and insect protein

Prepare:
Preheat oven to 350°F (180°C)
Grease a 9 inch × 5 inch loaf pan
Combine:
In a bowl, sift together cricket powder, flour, baking soda and baking powder. Set aside.

In a large mixing bowl blend sugar, egg, egg white, yogurt, oil and vanilla. Blend in the bananas. Add the dry ingredients and mix until just combined. Do not over mix.
Bake:
Pour batter into a prepared loaf pan. Bake in preheated oven for 50 minutes or until a toothpick inserted into the centre comes out clean.

Remove from oven and let cool in pan for five minutes before removing.

Cricket powder is loaded with protein. It contains:

Twice as much protein compared to beef, pound for pound and all nine essential amino acids. Essential amino acids cannot be made by the body. As a result, they must come from food.
30 times more B12 than beef, pound-for-pound. Vitamin B12 plays a key role in the normal functioning of the brain and nervous system, and for the formation of blood. A serving of cricket powder contains 312% vitamin B12. Wow!
More calcium than milk, and more iron than spinach.

Insect protein is healthy for the planet because:

Itʼs much more sustainable. It uses up a lot less land, water and feed and it also emits significantly less harmful greenhouse gases into the environment. The resources needed to produce 10 grams of cricket powder is 12 times less than the resources required to create 10 grams of beef protein.
It saves a ton of water. Over the span of a year, if a family of four ate one meal a week using insect protein, they would save the earth 650,000 litres of fresh water.