Traditional Filipino flavors of Langka (Jackfruit) and Saba (Banana) melt together in a vegan flaky crust re-imagined as a Jackfruit and Banana Galette.
This is one of those recipes that I have always had in my mind to do, but didn’t have both key ingredients at the same time to make it. I went on my weekly Monday grocery shopping trip to Wholefoods yesterday and they had fresh Langka (Jackfruit)! My friend Pat wrote a great article on Food52 about Langka / Jackfruit. It’s a great read if you don’t know what it is or how it tastes like.
I grabbed it right away as I remembered I just bought a bag of frozen Saba Bananas at Seafood City a few weeks ago. Saba is a Filipino variety of bananas. I’ve actually found it in the frozen section at Trader Joes. You can read more about it in an article I did for Taste Cooking.
I whipped out my phone once I got home and made my vegan pie crust dough and let it rest in the fridge while I put away my groceries.
With the dough still in the refrigerator prepare the ingredients by cutting up a cup of jackfruit and 6 Saba Bananas. You can use the regular long banana for this too, just use 3 instead of 6.
Measure out 1/4 cup of vegan cream cheese and half a cup of coconut sugar.
Once you have all the filling prepared roll out the dough into a rough circle. It doesn’t have to be perfect as you can mold it into a circle once you have the filling in. The best way to roll it out is in between parchment paper. Once you have rolled it out transfer it to your baking tray as that you don’t have any dramas moving it from the counter to the tray later on.
Spread the cream cheese all over the dough leaving a half an inch boarder.
Then sprinkle over the Langka / Jackfruit pieces and drizzle with date syrup.
Dip each of the Saba Bananas into the coconut sugar to coat it.
Arrange the bananas over the jackfruit.
Fold over the edges of the dough towards the bananas using your hands to guide it into a circle like shape. Again it’s okay if it doesn’t come to a circle. The beauty of this Banana Galette is that it’s free form. Dot some vegan butter over the bananas.
Then brush the sides with date syrup and then sprinkle some turbinado sugar all around the edges. Bake for 30 – 35 minutes at 350C.
Serve with a scoop of coconut ice cream.
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