Banana Bread with Langka (Jackfruit)
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There is nothing like the sweet, heady aroma of freshly-baked Banana Bread with Langka (jackfruit) coming straight out of the oven.
Langka is also known as jackfruit, traces its origins to Asia, and grows abundantly in the Philippines, India, and other countries of the region. It is a large, heavy fruit that grows on trees. The outer skin is tough, rough, and green-colored. The interior flesh is the edible part, which is yellowish, soft and stringy. Langka is sweet-tasting when fully ripe and has a strong, tropical aroma. Fresh langka can be found in Asian markets or Chinatowns around the USA, when in season. But I live quite far from any Asian market, and most especially from Chinatown. So, I use canned or bottled langka, which are preserved in syrup. These are more accessible through large supermarkets or online sources.
Adding langka sliced strips, and its syrup to the banana bread batter transforms this favorite homespun loaf into something magical for dessert or snacks. If you’ve never added langka to banana bread before, you’re in for a treat.
The list of ingredients are your basic pantry staples for baking :
All -purpose flour
Granulated sugar
Butter
Eggs
Baking powder and soda
Vanilla extract
Very ripe bananas
Canned or bottled sweet langka/ jackfruit
The bananas have to be extremely over ripe with the outer skin completely covered in dark spots. Once peeled, mash the soft bananas and put everything in a large mixing bowl. You can mix the batter in one bowl using a wooden spoon – there is no need to haul out the electric mixer for this.
When it’s out of the oven, you’ll see a glistening sheen and detect a piercingly-sweet fragrant aroma of the langka combined with the bananas. The addition of the jackfruit syrup makes this loaf unbelievably moist, and springy like a sponge cake.
If you haven’t gotten your sweetie a gift for Valentine’s Day yet, do not panic. You can bake this Banana Bread with Langka easily and quickly any day, and even beyond the day of hearts. After all love is forever. And so is this recipe. It’s a keeper.
Banana Bread with Langka (Jackfruit)
Equipment
- 1 Large mixing bowl
- 1 large wooden spoon for mixing
- 1 Oven-safe Loaf Pan, 9 ¼ x 5 ¼ inches
Ingredients
- 3 to 4 large over ripe bananas, mashed, about 1 cup
- 1 cup granulated sugar
- ½ cup unsalted butter, softened
- 3 whole eggs
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon vanilla extract
- ½ cup sliced langka (jackfruit) strips, about 1/2 inch pieces; bottled or canned in syrup; jackfruit should be ripe
- ⅓ cup langka syrup, from the canned fruit
Instructions
- Preheat oven at 375 F degrees.Line a loaf pan with parchment paper at the bottom. Grease with baking spray on the sides and under the parchment paper. Set aside.
- In a large mixing bowl, combine and mix all the ingredients listed above.*Reserve a few slices of langka for decorating the top of the loaf before baking.
- Mix the ingredients well with a wooden spoon till the batter is smooth.Pour the batter into the pre-greased, lined loaf pan.Bake at 375 F degrees for 50 minutes.
- Use a cake tester (or the tip of a small sharp knife) by piercing the top middle part of the banana bread. If tester comes out clean, the loaf is done.Cool the Banana Bread with Langka on the counter. Slice and serve.*Keep leftovers covered in the refrigerator.
Cook's comment:
- For this recipe, I used bottled langka (jackfruit) in syrup, which I purchase from Asian markets, Filipino stores or online sources like Amazon or online Asian groceries.
Nutrition
Notes on Nutrition: The nutrition information provided in the recipe links is an estimate and will vary based on cooking methods and specific brands of ingredients used.
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