When a box of Custard Apples turned up at my doorstep, I had no idea what to do with them. I have never even eaten a custard apple. How are you meant to eat these mammoth things?? They’re huge!
I pondered over this for a good couple of days. By this time, the custard apples had ripened to a slightly softer consistency. Kind of like a ripe avocado when pressed. Ok, I’m going to have to cut one of these babies open and see what I’m working with here.
Can I just say…..O.M.G! They’re delicious! Don’t let their ugly duckling exterior fool you. Their flesh is gorgeously fresh, yet with a beautiful custard flavour. It’s really hard to describe how they taste actually. In my head, that explanation cuts it, but you really need to try them out for yourself.
As I was scooping out the flesh with a spoon, and discarding the mega seeds (I love these seeds. They’re like seeds for people who are vision impaired – like me – because they’re huge and you really can’t miss them), I thought to myself that it kind of resembled banana flesh. Could I drain the juice and perhaps mix it with banana’s to make banana bread? I can try!
I started adding grains to my banana bread a little while back. I wanted to replicate Brasserie Bread’s Soy and Quinoa loaf but with a twist, so now with the addition of custard apples the traditional banana bread has not just been twisted, it’s pretty much been put through the ringer.
The custard apple works perfectly in this recipe, adding a great freshness to the bread but not adding any extra moisture to the bread. You jjust need to make sure that you strain any extra liquid out of the apples. Its perfect for a refreshing drink while you wait for the bread to cook
Oh also, I doubled this recipe to get a nice big café style bread so if it too much for oyu, just halve everything.
Soy and Quinoa Banana and Custard Apple Bread
2 large ripe bananas
1 large, ripe custard apples, peeled and deseeded
4 large eggs
2 2/3 cups plain flour
1 1/3 cups caster sugar
1 tsp bi carb soda
1/2 tsp baking powder
1/2 tsp salt
1/2 cup dried soy beans
1/4 cup quinoa grains
1/4 cup linseed grains
Soak soy, quinoa and linseed grains in water overnight. Drain.
Preheat oven to 170° and grease a loaf pan.
Mash the bananas and custard apple, add sugar and lightly beaten eggs. Fold through sifted dry ingredients and grains and bake for around 55 minutes or until a skewer comes out clean.
Cool on a wire rack and serve, slathered in butter