Strawberry Blueberry Banana Bread

Strawberry Blueberry Banana Bread

This red white and blue treat features one of our favorite fruit flavor combinations and great protein content.  Moist and delicious this bread can also be frozen, sliced, and served under a generous scoop of Banana Cricket Creemee or another frozen treat!  

If it's not berry season, you can use frozen blueberries and strawberries--the bread may take a little longer to bake, and the frozen blueberries may bleed a bit, but you'll still have a moist and delicious baked treat, fortified with Super Human Fuel!



1 and a half cups whole wheat flour


1/2 cup 100% Cricket Protein Powder

3/4 cup mashed banana (about 2 medium)

1 teaspoon baking powder

1/4 cup plain nonfat greek yogurt

1/2 teaspoon baking soda

3 tablespoons honey

1/4 teaspoon salt

1/4 cup almond milk

1 tablespoon coconut oil, melted and cooled slightly

1/2 cup diced fresh strawberries

2 large egg whites (room temperature)

1/2 cup fresh blueberries

1 1/2 teaspoon vanilla extract


Preheat oven to 350 degrees Fahrenheit and lightly coat a 9x5 inch loaf pan with nonstick cooking spray.

In a small bowl, whisk together the flour, 100% Cricket Protein Powder, baking powder, baking soda, and salt. 

In a separate bowl, whisk together the coconut oil, egg whites, and vanilla.  Stir in the mashed banana, Greek yogurt, and honey, mixing until no large lumps of yogurt remain. 

Beginning and ending with the flour mixture in three equal parts, alternate between adding the flour mixture and the milk, stirring just until incorporated.  Gently fold in the strawberries and blueberries.

Spread the batter into the prepared pan.  Bake at 350 for 40-50 minutes, rotating once, until a toothpick inserted in the center comes out clean.  Cool in the pan for 10 minutes before transferring to a wire rack.

Tightly wrap and refrigerate any leftovers—the bread will keep in the fridge for up to five days, or can be frozen for longer.

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