Banana-Langka Bread

I love banana bread, soft and moist banana bread with a chewy crust.

Since we had a lot of over-ripe bananas in the kitchen ("a lot" = 3 piling ng saging), I decided to make it into banana bread lest they just rot and go to waste.

I've always wanted to find the perfect banana bread recipe, and I think that this time, I've found what I've been looking for.

I just googled "moist banana bread" and copied the recipe from the first link that I clicked.

Ingredients: butter, eggswhite,  sugar, vanilla extract, ripe mashed bananas, cinnamon, baking soda, salt, sour cream, sifted flour

I tweaked it a bit by substituting sour cream with all purpose cream since I didn't have any sour cream lying around the pantry and I didn't want to go to the grocery just to buy a single item.

What made this bread my own is that I decided to add preserved langka (jack fruit) to the recipe, lessen the flour measurement and add more bananas.

The tricky part was finding the right cooking temperature since our oven in the house is quite temperamental.  What I did was I baked it at 350 'F for 30 minutes at the top most rack, then after 30 minutes, I turned the oven off, transferred the bread at the middle rack and let the bread set.  I did this because I didn't want to end up with bread that has a burnt crust and a raw middle part.

And I'm super happy with the end product. 

It was chewy on the outside and super moist inside.

This picture doesn't give this bread much justice, but I didn't want to style this bread before taking this photo because I wanted to show how simple banana bread is.  It's the flavor that makes it exceptional in my book.

And believe me, it was really good!