Custard Apple Bread
This loaf is a lovely twist on banana bread and perfect for any time of the day! It is a very simple recipe to put together, with no need for any fancy equipment.
Servings: 8 slices
- 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
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.