Living in Consciousness ~ Indi(r)a’s Food and Garden Weblog

Jackfruit~Banana Cake

Finely Chopped Jackfruit Pieces
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.


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
Cake Batter Ready for Baking

Hot Cake Fresh Out of Oven

Cake Reversed onto a Plate and a Piece sliced
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.

Posted by Indira©Copyrighted in All-Purpose Flour(Maida),Bananas,Cashews,Jackfruit (Panasa),Jihva For Ingredients,Sugar (Thursday May 31, 2007 at 9:37 pm- permalink)
Comments (23)

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23 comments for Jackfruit~Banana Cake »

  1. ‘Tastes much naughtier than it looks’ Indira, I like those words!

    Comment by Lakshmiammal — May 31, 2007 @ 9:49 pm

  2. Thanks Lakshmiammal.

    Comment by Indira — May 31, 2007 @ 9:56 pm

  3. this is perfect for breakfast. it looks so wholesome.

    Comment by bee — May 31, 2007 @ 10:06 pm

  4. Hi Indira. I don’t experiment at all as far as jackfruit is concerned,but this looks like a must try for me! :)Will give it a shot till jackfruits are in season.thanks a lot..u have encouraged me to experiment 🙂

    Comment by madhuli — May 31, 2007 @ 10:48 pm

  5. wow looks very filling!what a fruity and nutty cake!

    Comment by Roopa — May 31, 2007 @ 11:00 pm

  6. my heart tells me a splash of dark rum will be so agreeable in that chewy cake! Thats was very creative and I can see the jackfruit bits have stubbornly held their shape and colour through the baking process. Just a query, when you say one to two cups milk, what does this depend upon. I want to try this, but will the final consistency be pouring-type or lumpy and thick?

    Comment by nandita — May 31, 2007 @ 11:19 pm

  7. Indira…where do u live? I live in VA. I loved this recipe and I must say, I loveeee jackfruit. I don’t see it anywhere in this area. Can you let me know where you got this yummy yummy fruit!

    Comment by Aparna — June 1, 2007 @ 7:50 am

  8. Do you happen to have the picture of combined ingredients just before baking? I have never prepared a cake before and not sure of the consistency of the batter. … Thanks

    Comment by Bindu — June 1, 2007 @ 10:50 am

  9. Ooh, that looks great! Very creative indeed – two of my favorite flavors in one cake and that too, it’s eggless! What a treat. I can’t wait to try this, as soon as I can get my hands on some jackfruit! Too bad I missed the JFI boat!

    Comment by KitchenAromas — June 1, 2007 @ 11:25 am

  10. Hi Indira,

    One question – What to do when the top of the cake gets brown in 20 minutes and still the inside is to be done (say the inside needs another 10 -15 minutes of time) ?

    My first time in baking was not bad . But this was the issue … 🙁

    Want to try cookies sometime soon. Iam finding baking to be so much relaxing and fun !

    Thanks Indira.

    Comment by Soumya — June 1, 2007 @ 11:37 am

  11. Hey Indira, its looks great. You are really creative. Thanks for sharing such a wonderful and fluffy cake recipe….mainly eggless….

    Comment by Jyothi — June 1, 2007 @ 11:43 am

  12. i like the idea of using a bundt pan for this. totally love the recipe ofcourse! one could always rely on you to come up with such exotic ones. loved the fig cake recipe too… thanks a ton!

    Comment by Bharti — June 1, 2007 @ 12:15 pm

  13. Hi Indira — looks perfectly scrumptious! I’d love to try this in muffin tins, too. Lovely combination! 🙂

    Comment by Linda — June 1, 2007 @ 5:10 pm

  14. Hi,

    This looks like an interesting cake.. If I ever find a jackfruit, I will certainly try it…

    Just a question though (kind of a dumb one really) – is jackfruit the same as durian which is available in some chinese grocery shops??

    (And considering this is my first time commenting, I must say I am frequent visitor and I find your blog quite a lot of fun to follow)

    Comment by Hema — June 2, 2007 @ 12:09 am

  15. that’s a great idea. my husband is addicted to jackfruit

    Comment by urbanvegan — June 2, 2007 @ 10:07 am

  16. Using jackfruit in cakes is a great idea..I liked ur jackfruit palgova too

    Comment by prema — June 2, 2007 @ 11:25 am

  17. Thanks Bee.

    Give it a shot, Madhuli. We can always remove jackfruit pieces from the cake, just in case if you don’t like their meaty, tinglyness. 🙂

    Yes, this is a solid cake, Roopa. Thanks.

    Nandita: Sky is the limit.:) Cakes/breads, no limit on the things we can add to them.
    About cake batter – it’s more like condensed milk consistency. Not too lumpy, not too watery. I have added a photo of the batter, check it out.

    Aparna: You can find Jackfruit -fresh, frozen, canned in Asian grocery stores – Indian, Chinese, Vietnamese etc.

    Hi Bindu: I have posted a picture of the batter after reading your comment.
    Hope that helps.

    KA: The next boat is coming up. Hop in. 🙂

    Hi Soumya: I usually place the cake in the bottom rack for about 20 minutes, giving plenty of time for the batter to cook.
    Then move it to upper rack, so that the top could brown. This method usually works.

    Jyothi, Bharti and Linda: Thanks a ton for your kind words. 🙂

    Hema: I think that durian is the nasty cousin of jackfruit.:) They are different fruits.

    Urban Vegan: Your harissa recipe looks delicious. I’ve to try that one.

    Prema: Glad to hear that you liked these recipes.

    Comment by Indira — June 2, 2007 @ 11:31 am

  18. Hi Indira,

    I am great fan of our website and a fan of jack fruit too. So I couldn’t resist making this cake. So voila, I made it last night. I couldn’t wait, so I tasted it as soon as it was out of the oven. And to be frank, I somehow didn’t like the taste when it was hot. But oh my, once it cooled, it tasted so good. Not too sweet, not at all crumbly. Just perfect. Thanks for such a wonderful recipe.

    Comment by Shashi — June 2, 2007 @ 3:53 pm

  19. That certainly looks great. You are pretty creative with your recipes.

    Comment by Bianca — June 3, 2007 @ 4:17 pm

  20. Thanks for clarifying Indira…shall be trying this soon, with whatever fruits I have on hand, may be Mango! Will keep you posted…I want to buy a cake ring first, it looks so rustic and beautiful!

    Comment by nandita — June 3, 2007 @ 9:24 pm

  21. This looks real good. This is a must try for me. Looks pretty much healthy too.

    Comment by Keniesha — June 27, 2007 @ 1:39 pm

  22. Very nice and fruity cake and best thing is that there are no eggs in the cake, i love that. Thanks for sharing.

    Comment by Yashwini — May 25, 2008 @ 8:37 pm

  23. it was really awesome Indira…thanks for the recipie

    Comment by anita — March 7, 2010 @ 8:35 pm

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