Saturday, August 17, 2013

Mesquite Banana Bread * updated ~ 4/30/15


Mesquite Banana Bread

3/4 C Mesquite Flour*
1 C all- purpose flour or Gluten Free (I used the mix listed here)
2/3 C raw honey or sugar or coconut sugar*
2 tsp. baking powder
1/2 tsp. soda
1/4 tsp. salt
1 C mashed bananas
1/3 C butter
1/2 C milk (I used raw goat milk)
2 fresh eggs
1/4 C pecans chopped or other nut of choice

Preheat oven to 350 degrees and prepare a loaf pan (8x4x2) with butter or oil.

Mix all dry ingredients together and set aside.  Blend with mixer butter until creamy then blend all the rest of wet ingredients including bananas.  Once all blended together add in dry ingredients and blend until all is incorporated.

Bake or 55-60 minutes.

*First time I made using honey and it turn out awesome.  Made it again and it remained a bit doughy.  Mesquite is flour form needs a regular flour to adhere to.  So don't pack your cup with mesquite and add just a little - tablespoon or two of regular or gluten free flour.  I used coconut sugar in my last two loaves and prefer it to the honey for this recipe (if you use honey or even brown rice syrup use 1/2 cup).  If you use honey keep in mind mesquite leans to a  sweeter taste and you don't need a lot of extra sweetener some honeys can be sweeter or stronger in taste.   The original recipe is from here from Desert USA.  I love this bread!

No comments: