Ingredients:

  • 3 large overripe bananas, mashed (approx. 1 cup / 225g)
  • 1 cup grated fresh cantaloupe (160g)
  • 1 tsp vanilla extract (5ml)
  • 1/2 cup unsalted butter, melted and cooled (113g)
  • 3/4 cup light brown sugar, packed (150g)
  • 1 large egg, room temperature (50g)
  • 2 cups all-purpose flour (250g)
  • 1 tsp baking soda (6g)
  • 1/2 tsp salt (3g)
  • 1 tsp ground cinnamon (2g)

Instructions:

  1. Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan with butter or line it with parchment paper.
  2. Mash the bananas until relatively smooth. Grate the cantaloupe using a box grater; if exceptionally juicy, lightly squeeze shreds with a paper towel.
  3. In a large bowl, whisk together melted butter and brown sugar. Stir in the egg and vanilla extract, then fold in the mashed bananas and grated cantaloupe.
  4. Sift the flour, baking soda, salt, and cinnamon directly into the bowl. Gently fold the dry ingredients into the wet until no streaks of flour remain.
  5. Pour the batter into the prepared pan and bake for 60–65 minutes until a toothpick inserted into the center comes out with a few moist crumbs.
  6. Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to set the internal structure.