Introduction

This Banana & Jackfruit Bread made with cassava flour is a deliciously moist and naturally sweet loaf, perfect for breakfast or an afternoon snack. Combining tropical jackfruit with ripe bananas and nutty sesame seeds gives it a unique twist that’s sure to impress. It’s also made with wholesome ingredients, making it a nutritious treat for the whole family.

A loaf of banana bread sits on a wooden board placed on a large green leaf over a white marbled surface. The loaf has a dark golden-brown crust with a rough texture, showing visible pieces of banana and mango chunks inside. Two slices lie beside the loaf, revealing a moist and dense interior filled with yellow fruit pieces and white banana slices. In front of the board are three bright yellow jackfruit pods, and a whole ripe banana is blurred in the background. The overall setting is simple with natural colors and textures. photo taken with an iphone --ar 4:5 --v 7

Instructions

Step 1: Preheat your oven to 350°F (175°C).

Step 2: Spray a loaf tin with coconut oil cooking spray and line it with parchment paper that overlaps the long ends, then spray again to prevent sticking.

Step 3: In a medium bowl, mash 2 of the bananas. Slice the remaining banana in half lengthwise and set aside for decoration.

Step 4: Thinly slice the jackfruit into ½-inch thick pieces.

Step 5: In a large mixing bowl, combine cassava flour, coconut sugar, white sesame seeds, baking soda, and salt. Mix well and set aside.

Step 6: Melt the almond butter and vegan butter together in the microwave in 30-second intervals, stirring until smooth.

Step 7: Add the melted butter mixture to the mashed bananas. Then add the nut milk and eggs. Mix until fully combined.

Step 8: Pour the wet mixture into the dry ingredients bowl and stir until smooth.

Step 9: Fold in the sliced jackfruit gently until evenly distributed.

Step 10: Pour the batter into the prepared loaf tin. Arrange the halved banana slices on top for decoration.

Step 11: Bake for 45-50 minutes. Check doneness at 45 minutes by inserting a skewer or cake tester; it should come out clean. If not, continue baking and check every 5 minutes.

Step 12: Once done, allow the bread to cool before removing it from the tin. Slice and serve.

Tips & Variations

For extra moisture, add a tablespoon of maple syrup or honey if not strictly vegan.

Try substituting almond butter with peanut or cashew butter depending on preference.

To make it nut-free, replace almond butter with sunflower seed butter and nut milk with oat milk.

Adding a teaspoon of cinnamon or nutmeg can enhance the warm flavors.

If jackfruit is unavailable, diced pineapple or mango makes a good tropical substitute.

FAQs

Can I use regular flour instead of cassava flour?

Yes, you can substitute cassava flour with all-purpose flour, but the texture and flavor will be slightly different. Cassava flour offers a gluten-free option with a mild, slightly sweet taste.

Is this bread vegan-friendly?

This recipe as written includes eggs, so it’s not vegan. To make it vegan, you can replace the eggs with flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg) and ensure your butter substitute is vegan.