Jackfruit ~ Finely Chopped
Jackfruit and bananas may seem an unlikely combination, but the soothing sweetness of banana is the perfect antidote to the tingly-ness effect of jackfruit. Also, baking a coffee cake is a good way to use the surfeit of super-yield fresh jackfruit or leftover canned fruit. This is an easy as well as delicious dessert that tastes much naughtier than it really looks.
Recipe:
1. In a bowl, take 2 cups of all-purpose flour, add a cup each - finely chopped jackfruit, cashews and golden raisins. Stir in a teaspoon of baking soda, baking powder and cardamom powder. Also half cup of sugar. Mix.
2. Mash two ripe bananas to smooth paste and add to the flour mixture.
3. Add about quarter cup of melted ghee (or oil) and one to two cups of warm milk or water to the flour mixture.
4. Stir the ingredients to combine them thoroughly. Pour the batter into a greased cake pan. Level evenly.
5. Bake the cake in a preheated 350 F oven for about 30 to 40 minutes or until a knife inserted in the cake comes out clean. Cool to room temperature. Cut and serve.
This cake is like something you see at an organic aisle of bread/cake section in a grocery shop. Dense, full of fruit and nut, moist but not at all crumbly.
Cake Batter Ready for Baking
Hot Cake Fresh Out of Oven
A Piece of Jackfruit~Banana Cake for JFI:Jackfruit at Jugalbandi
Recipe Source: My Own Creation
You can find jackfruit - fresh, frozen and canned at Asian grocery shops.
