No, this is not barbecue flavored banana bread. Mesquite powder (or “flour”) is what boosts this banana bread.
Mesquite powder is made of dried and ground pods from the mesquite plant. It has a toasty, sweet flavor, yet it’s extremely low on the glycemic index. Renowned for its nutrition density, mesquite is high in protein, magnesium, potassium, iron, and zinc. Also, thanks to its high proportion of fiber, it actually reduces the glycemic load of whatever you’re adding it to (baked goods, smoothies, oatmeal, etc.), giving you sustained energy and fewer snack cravings.
This banana bread is loaded with flavor and nutrition. Aside from the addition of mesquite, it’s gently sweetened with bananas and a hint of coconut sugar, and is made with whole wheat and almond flours for extra fiber and minerals.
Mesquite flour tends to have stubborn clumps, so make sure to sift it, or else you’ll end up with pasty clumps of mesquite flour in the finished product.
To make it pretty, top with banana slices or pecan halves before placing in the oven to bake:).
If you find you love mesquite as much as I do, I highly recommend you try Warm Pecan Mesquite Milk– perfect for cozy fall and winter nights, it’s essence of mesquite in a mug.
1/2 cup mesquite flour
1/2 cup almond flour
1 cup whole wheat flour
1 ½ teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon sea salt
Scant 1 cup mashed banana (about 3 medium bananas)
1/3 cup grass fed butter or 1/2 cup coconut oil
1/3 cup coconut sugar
1/2 cup European style yogurt (preferably grass fed cream on top) or buttermilk
2 large eggs, lightly beaten
1/4 cup pecan halves, broken into pieces
What you need:
Preheat oven to 350 degrees Fahrenheit and line a standard loaf pan with parchment paper (alternatively, makes 2 mini loaves).
Sift flours, baking powder, baking soda and salt in a medium mixing bowl. Beat butter and coconut sugar in a large bowl. Add eggs, mashed banana, and yogurt.
Add the dry ingredients to the wet ingredients, mixing with a large spatula until just incorporated. Fold in the pecans. Bake for 40-50 minutes (30-35 minutes for mini loaves), or until a knife or toothpick comes out clean. Cool in the pan 20 minutes before transferring to a cooling rack to cool completely.