Despite growing up in the mesquite-filled Sonoran desert, tonight was my first experience cooking with mesquite flour. A bag of the pricey flour was given to me by a co-worker, and I took it as a challenge when she told me “see what you can do with this.” The inter-webs tout mesquite flour as a “gluten free super food,” but the main ingredient in all the recipes I found online was wheat flour. Helpful.
Now, I have no idea of the actual health benefits of mesquite flour (you can google it and decide for yourself), but I think it made a pretty tasty addition to this coconut flour banana bread from Peace Love Nature. I was surprised at how spongy and real-bread-like this turned out (perhaps from the mesquite flour? or perhaps I have been paleo for too long and forgotten what real bread tastes like?).
Here’s the recipe:
Mesquite/Coconut Flour Banana Bread
2-3 very over-ripe bananas
1/3 cup pastured butter, plus more for pan
2 tablespoons honey
1 tablespoon vanilla
1/4 cup coconut flour
1/4 cup mesquite flour
1 giant tablespoon cinnamon (my theory is more cinnamon, more vanilla, always)
1/2 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
I used a potato masher to mash the bananas and then to combine the melted butter with the eggs, bananas, vanilla, & honey. Add flour, cinnamon, salt, baking soda, & baking flour. Grease a 9 x 5 bread pan, then pour in batter. Bake at 350° for about forty minutes, until a knife comes out clean. Serve slathered in coconut oil, fresh out of the oven, and enjoy while trying not to burn your tongue (at least that is how we do it around here).