📝 About This Recipe
Deep in the hollows of the Appalachian mountains, the 'Indiana Banana' or Pawpaw reigns supreme as North America’s largest native fruit. This heirloom quick bread captures the pawpaw's fleeting, tropical essence—a heady mix of mango, banana, and citrus—wrapped in a moist, spiced crumb. It is a true taste of the American wilderness, offering a custard-like richness that makes regular banana bread pale in comparison.
🥗 Ingredients
The Fruit Base
- 1 1/2 cups Pawpaw pulp (freshly scooped and deseeded, mashed until smooth)
- 1 teaspoon Lemon juice (to prevent oxidation and brighten flavor)
Dry Ingredients
- 2 cups All-purpose flour (sifted)
- 1 teaspoon Baking soda
- 1/2 teaspoon Kosher salt
- 1 teaspoon Ground cinnamon (high-quality Ceylon preferred)
- 1/4 teaspoon Ground ginger (adds a subtle back-note of heat)
Wet Ingredients
- 1/2 cup Unsalted butter (melted and slightly cooled)
- 3/4 cup Granulated sugar
- 1/4 cup Light brown sugar (packed)
- 2 Large eggs (at room temperature)
- 1 teaspoon Vanilla extract (pure extract)
- 1/4 cup Sour cream (full fat, for moisture)
Mix-ins and Topping
- 1/2 cup Black walnuts (chopped; traditional to Appalachia)
- 1 tablespoon Turbinado sugar (for a crunchy crust)
👨🍳 Instructions
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1
Preheat your oven to 350°F (175°C). Grease a 9x5 inch loaf pan generously with butter and line the bottom with parchment paper for easy removal.
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2
Prepare the pawpaws by cutting them in half and scooping out the custard-like flesh. Remove the large black seeds carefully. Mash the pulp with a fork or pulse briefly in a food processor until smooth, then stir in the lemon juice.
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3
In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, and ginger until well combined. Set aside.
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4
In a large mixing bowl, whisk the melted butter with the granulated sugar and brown sugar until the mixture looks like wet sand.
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5
Add the eggs one at a time to the sugar mixture, beating well after each addition until the batter is pale and slightly aerated.
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6
Stir in the vanilla extract and the sour cream until fully incorporated.
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7
Gently fold the mashed pawpaw pulp into the wet ingredients using a rubber spatula.
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8
Add the dry ingredients to the wet mixture in two batches. Fold gently until just combined; do not overmix, or the bread will be tough.
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9
Gently fold in the chopped black walnuts, saving a few to sprinkle on the top if desired.
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10
Pour the batter into the prepared loaf pan and smooth the top with your spatula.
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11
Sprinkle the turbinado sugar and any remaining walnuts evenly over the surface of the batter.
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12
Bake for 60 to 70 minutes. At the 45-minute mark, check the color; if it's browning too quickly, tent loosely with foil.
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13
Test for doneness by inserting a wooden skewer into the center. It should come out clean or with just a few moist crumbs.
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14
Allow the bread to cool in the pan for 15 minutes, then transfer to a wire rack to cool completely before slicing.
💡 Chef's Tips
Use only very ripe pawpaws; the skin should be mottled with black spots and the fruit should feel soft to the touch. Black walnuts have a very strong, distinct earthy flavor; if you prefer something milder, substitute with toasted pecans. Avoid over-processing the pawpaw pulp; a few small chunks add a lovely texture to the finished bread. This bread tastes even better the next day as the tropical esters of the pawpaw develop and the moisture redistributes. If you cannot find fresh pawpaws, frozen pulp works perfectly—just ensure it is thawed and drained of excess water.
🍽️ Serving Suggestions
Serve warm with a thick smear of salted cultured butter. Pair with a cup of strong chicory coffee or a spicy chai tea. Drizzle a slice with local sourwood honey for a truly Appalachian experience. Toast a slice on a griddle and top with a scoop of vanilla bean ice cream for a rustic dessert. Serve alongside a sharp white cheddar cheese for a sophisticated sweet-and-savory snack.