Tropical Banana Bread

I am beginning to think that banana bread  is boring. We’ve only been living here in Florida close to three months and already I’ve seen several people bring their version of banana bread to the weekly church potlucks and they all tasted and look the same, made in a loaf pan, sometimes with nuts, mostly without. I haven’t made one in nearly two years, though I think my versions are far from boring. I always embellish my  banana bread with whatever I can find in the pantry,  like pineapple and macadamia nuts for a Hawaiian banana bread, or dried cranberries, raisins, even chocolate chips. A week ago, our nephew-in-law, Sam, brought us a couple of bunches of green bananas from his plants. Of course, they ripen at the same time and with just two people eating, we now have overripe bananas good for three recipes of banana bread! This is my new version derived from a favorite Filipinos dessert or snack called ‘turon’. Turon is fried egg roll with filling of plantain banana and jackfruit with a little brown sugar. The combination of banana and jackfruit makes for a delicious dessert, and I thought why not in banana bread. So here goes.

Prepare the pan:  I used a  bundt pan. Grease the pan if it is not the non-stick kind.  Spread 1/2 c desiccated coconut on the bottom of the pan.

Set the oven to 350 degrees.

Sift and blend the following in a bowl:

  • 3 cups all-purpose flour
  • 3/4 t salt
  • 1 t baking soda
  • 2 t baking powder
  • 1 1/2 c sugar

In a big bowl beat 3 eggs until fluffy.

In another bowl mix:

  • 2 c  mashed ripe bananas
  • 1 c chopped jackfruit. Buy the canned jackfruit which is available in Asian grocery. Drain before chopping.
  • 1 c vegetable oil. I used 1/2 c coconut oil and 1/2 c vegetable oil. Coconut oil is available in Asian grocery. Whole Foods also carries the organic coconut oil.

Add the banana mixture into the beaten eggs. Fold the dry ingredients until blended. Do not over mix the batter, it is OK to have some lumps.

Pour on the prepared pan.

Place on the middle oven rack and bake for 50-60 minutes until a cake tester comes out clean.

I doubled the recipe and shared some with our neighbors. Needless to say, everyone at the church potluck likes it and so did our two neighbors who said they had it for breakfast.

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