Banana Langka (Jackfruit) Bread

Ang tagal kong naghahanap ng banana langka bread recipe but I can’t seem to find one. I have my go to banana bread recipe but I really wanted to incorporate jackfruit. I thought this classic flavor combination would make it distinctly ‘Pinoy’. I looked for an interesting recipe online na pwede ko i-tweak and I finally came up with a flavorful result.

This one doesn’t use any butter or oil but I will give the measurement in case you want the bread to be extra moist. Actually, it was just a happy accident why the batch I made omitted this ingredient. I simply forgot to add it! I just remembered when the bread was already halfway through baking. I was mortified and thought I completely messed up (OMG sayang ingredients, I didn’t want to do it all over again!). Good thing it still turned out soft and moist. I personally don’t like an excessively greasy banana bread kasi I sometimes eat this for breakfast. Isa pa, I learned how to eat it the Aussie way. Dito ko lang natutuhan na masarap pala sya na toasted then slathered with… butter! You will never go back to your old ways once masubukan mo ito. Dahil dito, I prefer to cut down the fat content in the bread itself.

This recipe calls for three main ingredients: super ripe banana, jackfruit (I used canned) AND sweet potato (yes you read that right! – Kamote 🍠). The addition of sweet potato adds an extra layer of sweetness and flavor. Ito din ang reason kung bakit kahit walang oil, malambot pa rin yung bread because it has high moisture content. I think successful baking depends a lot on the use of right ingredients. Sabi nga, exact science kasi sya. Kaya I will also list down the brands that I used if necessary. Eto, last bilin na din: invest on a digital weighing scale. Hindi naman ito kamahalan promise! I will also list down the measurement in cups but if you want to yield consistent baking results everytime, weighing is key 🔑. So, hindi na ako magpapatumpik tumpik pa, heto na ang ingredients at procedures 😁

Ingredients:

Wet Ingredients

  • 200g or a little less than 1 cup of sweet potato (purple kamote, boiled then mashed)
  • 200g or a little less than 1 cup overripe mashed bananas (about 3 medium bananas)
  • 150g (2/3 cups) jackfruit, drained and shredded into small pieces if using canned – I used a Thai brand called Aroy-D
  • 1 cup sugar (I used raw, you can use white or brown)
  • 1/4 cup evaporated milk or full cream dairy milk
  • Half a teaspoon vinegar (I used rice vinegar but any white vinegar is fine. This, combined with milk is an easy substitute for ‘buttermilk’. Isa rin ito sa magpapa moist ng bread)
  • 125ml (1/2 cup) vegetable oil. As I said earlier, you can omit this like I did.
  • 1 tsp vanilla extract
  • 2 medium sized eggs, well beaten

Dry Ingredients:

  • 300g plain flour (2 cups, also known as all purpose flour)
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp ground cinnamon

How to make:

  • Boil sweet potato until fork tender. Drain, remove skin and mash well. Set aside and cool to at least room temperature.
  • Preheat oven to 170 celcius.
  • Add all wet ingredients in a bowl. Mix well.
  • Add all dry ingredients in a separate bowl.
  • Transfer dry to wet ingredients in three batches, folding in each addition. DO NOT OVERMIX. Maybe do about 4-5 fold per addition only.
  • The batter will be very sticky if no oil is added. Time for muscle exercise! Mix just enough so that you can no longer see white streaks of flour. I repeat: DO NOT OVERMIX. This will ensure you get soft bread.
  • Transfer mixture to a greased loaf pan. I used 7cm (H) x 14cm (W) x 24cm (D) pan.
  • Bake for 60 minutes or until golden brown and a toothpick inserted comes out clean.

The bread is of course, best eaten fresh. As in sarap just right out of the oven but you can refrigerate it for up to 3 days. Kami, we freeze it so it will last longer. Until a week ang itatagal or maybe even more pero nauubos na after that time so haven’t really kept it for longer than that 😜

This is the photo of the canned jackfruit:

Enjoy it friends and let me know what you think! I would love to hear from you. If you haven’t been following me in IG yet, please do: @ritzypixie. Mas madalas ang updates ko dun. See you until next blog 😘

Vegan Cheese

Anong lasa ng nutritional yeast or ‘vegan cheese’? Watch the latest video on my youtube channel (link below) or in my IGTV channel (username ritzypixie). Eto po ang payak na recipe ng Tuna Pasta na nasa litrato 😊

Ingredients:

✩ 250g spaghetti noodles
✩1 tbsp olive butter
✩1 small white onion, diced
✩Fresh tomatoes halved (I used cherry tomatoes, you can use whatever is available wag lang canned para mas malasa)
✩ Mushrooms (sliced)
✩1 small can of tuna, drained
✩Nutritional Yeast as substitute for cheese

Procedure:
✩Cook pasta according to package instructions (don’t forget to add salt), drain and set aside. Keep about 3 tbsp. of pasta water.
✩Heat the olive oil and sautee onion

✩Add tomatoes and mushrooms. Do not overcook the mushrooms if using fresh produce. Mabilis magtubig ito and you don’t want it to become soggy. About 2-3 minutes will do.
✩Add in tuna and cook for another minute
✩Add in the pasta and mix well to incorporate the other ingredients, drizzle with the reserved water taken from pasta
✩Sprinkle with a teaspoon of vegan cheese

This recipe doesn’t contain a lot of seasoning dahil yung nutritional yeast na ang pinaka seasoning. Enjoy and let me know if you tried it 😘