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Jackfruit Banana Bread Recipe: Day 22 of the Bread Challenge

Adding jackfruit to banana bread gives the classic loaf a bright, tropical lift. This jackfruit banana bread stays moist, fragrant and easy to make — a perfect way to use very ripe bananas and ripe jackfruit for a loaf that feels both familiar and a little exotic.

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The idea came from a Filipino snack called turon: sweet banana and jackfruit wrapped in a spring roll wrapper and fried until caramelized. That combination — banana and langka (jackfruit) — works beautifully in baked goods too, so it felt natural to fold diced jackfruit into a straightforward banana-bread batter.

In the Philippines, banana and jackfruit is a well-loved pairing: you’ll find pastries, ice cream flavors labeled “banana langka,” and other treats featuring both fruits. For this recipe I started with a simple banana-bread base, then added chopped ripe jackfruit and optional nuts for texture. The result is tender, slightly sticky crumb with bright pockets of jackfruit and the familiar banana aroma.

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I built this loaf from a basic, reliable banana bread formula and added chopped, ripe jackfruit plus nuts for a little crunch. Below you’ll find ingredient amounts and clear steps to bake a single standard loaf. Tips are included to help you adjust baking time if you choose smaller tins or muffins.

Ingredients

  • 2 to 3 very ripe bananas, peeled and mashed (about 1 1/4 to 1 1/2 cups mashed)
  • 1/3 cup (76g) butter, melted
  • 1/2 teaspoon baking soda
  • 1 pinch salt
  • 3/4 cup (150g) brown sugar
  • 1 large egg, beaten
  • 1 teaspoon vanilla extract
  • 1 1/2 cups (205g) all-purpose flour
  • 1 cup (112g) walnuts or mixed nuts, chopped (optional)
  • 4 pieces yellow jackfruit meat, ripe and diced

Directions

  1. Preheat the oven to 350°F (175°C). Lightly grease a metal loaf tin or line it with parchment for easier removal.
  2. In a large bowl, mash the bananas until smooth with no large lumps. Stir in the melted butter until combined.
  3. Add the baking soda, salt, brown sugar, the beaten egg, and vanilla extract. Fold in the chopped nuts if using and the diced jackfruit. Mix gently so the fruit and nuts are evenly distributed.
  4. Stir in the flour and mix until just incorporated. Avoid overmixing so the bread stays tender.
  5. Transfer the batter to the prepared tin and smooth the top. For a single standard loaf, bake at 350°F for about 50 minutes to 1 hour. Ovens vary: start checking at 45 minutes. A toothpick inserted into the center should come out mostly clean with a few moist crumbs.
  6. Remove the loaf from the oven and allow it to cool in the tin for a few minutes, then transfer to a wire rack. Let it rest before slicing; the bread is especially nice slightly warm.
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Notes and tips: use very ripe bananas for the sweetest, most flavorful loaf. If your jackfruit is canned in syrup, drain it well and pat it dry to avoid adding too much liquid. For muffins or mini loaves, reduce baking time — start checking after 20–25 minutes. Store cooled slices wrapped in the refrigerator for up to five days, or freeze for longer storage.

Serving suggestions: enjoy slices plain, spread with a little butter or cream cheese, or lightly toast for added texture. The combination of banana, jackfruit and nuts pairs well with a cup of coffee or tea and makes a pleasing snack or breakfast treat.

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Video

Video: Day 22 of my bread challenge (title shown for reference)

Recipe

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Jackfruit Banana Bread

Print Recipe
Pin Recipe
Prep Time
10 mins
Cook Time
50 mins
Total Time
1 hr
Servings:
10 servings
Ingredients
Method

Ingredients

  

  • 2 to 3 very ripe bananas peeled (about 1 1/4 to 1 1/2 cups mashed)
  • ⅓ cup (76g) butter melted
  • ½ teaspoon baking soda
  • 1 pinch salt
  • ¾ cup (150g) brown sugar
  • 1 large egg beaten
  • 1 teaspoon vanilla extract
  • 1 ½ cups (205g) all-purpose flour
  • 1 cup (112g) walnuts or mixed nuts optional
  • 4 pieces yellow jackfruit meat ripe, diced

Method

 

  1. Preheat oven to 350°F (175°C).
  2. Mash the bananas until smooth and stir in the melted butter.
  3. Mix in baking soda, salt, brown sugar, the beaten egg, vanilla, chopped nuts if using, and the diced jackfruit. Fold in the flour and combine until even.
  4. Pour the batter into an oiled loaf tin and smooth the top.
  5. Bake at 350°F for about 50 minutes to 1 hour, or until a skewer comes out mostly clean. Adjust time for smaller tins.
  6. Let cool a few minutes in the tin, then finish cooling on a rack. Serve warm or at room temperature.