Today I am going to share with you the recipe for Papaya Banana Bread. This is a delicious breakfast treat and a great alternative to the more traditional banana bread recipes that you can find on my site.
Besides adding a scrumptious tropical flavour, papaya also makes this bread ultra soft and moist. I love the toasted macadamias that add a slightly nutty flavour and the perfect crunch to this bread. Slice it and serve it with a hot cup of tea or a glass of milk.
This is a very Australian recipe, as the northern areas are renowned for their bananas, papayas, macadamias, and brown sugar! And it is also naturally dairy-free. Give it a go and let me know how you like it in the comment section below.
Papaya Banana Bread
- 300 gms – 2 ½ cups self-raising flour
- 200 gms – 1 cup brown sugar
- 1 tsp baking powder
- 125 ml – ½ cup papaya mashed
- 125 ml – ½ cup banana mashed
- 2 eggs lightly whisked
- 150 ml – 2/3 cup vegetable oil
- 70 gms – ½ cup macadamia nuts toasted and chopped
- A handful of raw macadamia nuts for garnish (optional)
In a bowl, combine the flour, sugar, and baking powder.
In another bowl, combine the mashed papaya, banana, and eggs.
Add the wet ingredients to the flour mixture.
Also add the vegetable oil and macadamias. Gently stir until just combined.
Put the batter into a greased 8x24cm (3x9.5 inch) loaf pan and top with the raw macadamias.
Bake at 180°C – 355°F for 1 hour or until a skewer inserted in the centre comes out clean. Remove from the oven. Set aside for 10 minutes before turning onto a wire rack to cool.
Slice and serve.