Have you ever wondered what to do with a custard apple? Bar of the obvious tucking right in?! Having picked one up as something of a “mystery fruit”, I fell in love with this weird and wonderful thing and set about coming up with a fun way to bring it into breakfast. And lunch, and to snack on.
Full transparency, I have a coffee and silly big wedge of this loaf next to me right now and I’m cooking dinner in twenty minutes………!
Custard apples, if you haven’t tried one yet, have the texture of a pear, the flavour of a pink apple (but not overly sweet), and cook like a banana. Naturally, a not-banana bread was my first port of call and now I am already cursing the end of custard apple season!Jump to Recipe
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Tips and Tricks
The base of this recipe keeps the loaf insanely moist, almost like a carrot cake. It is sturdy enough not slice and not fall into a crumby mess, and survive even your husband’s lunchbox! You can reduce the 1/2 cup oil to 1/3 cup however the result is not quite as luxurious.
I’ve added poppy seeds here as I feel the seeds mimic the pear-like texture of the fruit. But feel free to experiment! I’ve also previously topped the loaf with pumpkin and sunflower seeds for a little extra nutritional benefit, although they do detract a little from the fruity flavours.
Lastly, I added the banana here for a little extra pop of sweetness. I’d previously baked this with a single custard apple and while it was still yummy, the banana did lift everything a little. As with banana bread, the banana should be verging on looking pretty gnarly!
If you’d rather bake into muffins, this recipe should yield 8-9 pieces. Bake at the same temperature and check at the 40 minute mark.
Custard Apple Bread
- Medium mixing bowl and 2 smaller bowls
- Wooden / mixing spoon
- Measuring cups
- 9 x 5 loaf tin (or muffin tins)
- 1 cup Custard apple Approximately 1 soft-ball sized; or two smaller fruits – boost with extra banana if you don't have 1 cup of the custard apple
- 1 Banana Over ripe
- 2 Eggs Large
- 1/2 cup Neutrally-flavoured oil Light olive oil, grape seed, rapeseed/canola; plus extra for greasing
- 1/3 cup Honey Substitute: maple syrup or light brown sugar
- 1/4 cup Milk I use oat for the savoury flavour but any will work
- 1 cup Whole-wheat flour Substitute: spelt, or bread/plain flour
- 3/4 cup Bread / plain flour If using plain flour, use 3/4 cup + 1 tbsp
- 1 tsp Baking soda
- 1/2 tsp Salt Fine pink Himalayan or sea salt is ideal
- 1 tsp Poppy seeds Or mixed seeds / chopped nuts
- Preheat your oven to 160C/320F fan / 180C/360F / Gas Mark 4
- Grease your loaf tin (or muffin tin/s if using) and lightly dust with a little flour. Set aside. Note: *If your loaf/muffin tin has a tendency to stick a little, you can use parchment paper or muffin cups to make it easier to lift the loaf/muffins out once cooled.
- To deseed your custard apple, peel off the skin without losing too much of the flesh and discard. Dig out all the black seeds from the flesh and discard (or try to grow!). Mash the fruit slightly, leaving a few nice chunkier bits.
- Add the banana and mash in to combine. You should have over 1 cup of fruit (less than 1 1/4 cups to be exact).
- Combine your dry ingredients except for the seeds/nuts (no need to sift the flour) and set aside.
- Mix together the eggs, oil, milk and lastly the honey – you can use a whisk if this is easier, or mix with the beater attachment in a stand mixer for two minutes. Add the fruit and thoroughly stir through.
- Add roughly a quarter of your dry ingredients into your wet, folding to combine. Repeat until all of the flour etc. is incorporated and you have a nice thick batter.
- Finally, add in your poppy or other seeds/chopped nuts and gently stir in.
Time to Bake.
- Pour your batter into your loaf tin; add any toppings now if using.
- Bake the loaf for 50 minutes. If your oven bakes unevenly, turn the loaf after 35 minutes. After 50 minutes, check the doneness with a tooth pick. If it comes out cleanly, remove the loaf and set (still in the tin(s)) on a wire rack to cool. If is still a little tacky, put back in for another 5-10 minutes.
- After ten minutes, the loaf or muffins should be cooled enough to remove from the tin.
- Should you have a will power far more resilient than mine (or Mr. dB's!) this recipe tastes even better if it rests for 12-24 hours.
- Stored in the refrigerator, this will keep fresh for up to 5 days. To freeze, slice into servings and place a piece of parchment paper between each.
We would love to hear what you think of our dish.