Every bake of Papaya Banana Bread feels like sunshine in loaf form, with its soft crumb, tropical flavour, and warm aroma that makes the whole kitchen feel cosy and inviting.
I am excited to share my recipe for Papaya Banana Bread. It is a delicious breakfast treat and a great alternative to the more traditional banana bread recipes you may have already tried from my site.
Papaya brings a gentle tropical flavour and makes the loaf extra soft and moist. I also enjoy the toasted macadamias, which add a nutty element and a good crunch. Slice it and serve it with a hot cup of tea or a glass of milk.
This Papaya Banana Bread feels very Australian to me, as the northern areas are known for their bananas, papayas, macadamias, and brown sugar. It is also naturally dairy-free. Give it a go and let me know how you like it!
Why We Love Papaya Banana Bread
- Stays moist for days, which makes breakfast feel sorted without much effort.
- Works for breakfast, afternoon tea, or a simple dessert when you want something homemade.
- Brings a soft, tender crumb that feels comforting in the morning without needing any dairy at all.
Key Ingredients for Papaya Banana Bread
Papaya
Adds gentle sweetness and steady moisture that keeps the crumb soft. Works best when very ripe and evenly mashed, as smooth fruit blends into the batter without creating dense pockets. Choose papaya with deep colour and a soft feel for better flavour.
Banana
Brings natural sweetness and supports the structure of the loaf. Mashed banana also helps bind the ingredients and complements the papaya’s milder taste. Pick bananas with brown spots for a richer aroma and smoother texture.
Macadamia Nuts
Give the bread a crisp bite and a nutty flavour that pairs well with tropical fruit. Toasting the nuts before adding them enhances their aroma and prevents them from tasting flat. Choose fresh macadamias, as older nuts can turn rancid quickly.
Find the complete list with measurements in the recipe card below.
How to Make Papaya Banana Bread
Step 1: In a bowl, combine the flour, sugar, and baking powder.
Step 2: In another bowl, mix the mashed papaya, banana, and eggs until smooth.
Step 3: Add the wet mixture to the flour mixture and stir until combined.
Step 4: Add the vegetable oil and macadamias, then gently mix until just combined.
Step 5: Pour the batter into a greased 8 × 24 cm – 3 × 9.5 in loaf pan and scatter the raw macadamias over the top.
Step 6: Bake at 180°C – 355°F for about 1 hour or until a skewer inserted in the centre comes out clean. Remove from the oven and let it rest for 10 minutes before turning it out onto a wire rack to cool.
Step 7: Slice and serve.
Frequently Asked Questions
You can replace the self-raising flour with all-purpose flour by adding 1½ tsp baking powder per 300 g – 2½ cups flour. The loaf will rise slightly differently, but the texture stays stable.
Keep the batter soft and fold it gently with evenly mashed fruit for a lighter crumb. A dense texture can appear when the fruit holds excess moisture or the batter is overmixed, so handle it lightly. Make sure your baking powder is fresh.
Yes, but thaw the fruit completely and drain off excess liquid. Extra moisture can affect the batter and slow the bake time.
Insert a skewer in the centre. It should come out clean with no wet batter. If the top browns too quickly, tent the loaf with foil during the last 15–20 minutes.
Yes. Divide the batter into a lined muffin tin and bake at 180°C – 355°F for about 20–25 minutes. Check doneness with a skewer, as oven times vary.
Extra Help from the Kitchen
Weigh the Fruit After Mashing – Weigh the papaya and banana once mashed to avoid adding excess moisture, which can affect the rise and baking time.
Tap the Pan Before Baking – Give the filled loaf pan a light tap on the counter to release any trapped air pockets for a more even crumb.
Rotate the Loaf Halfway – Turn the pan midway through baking if your oven heats unevenly. This helps the surface brown uniformly and prevents one side from rising higher.
Check Your Nuts for Freshness – Macadamias can turn rancid quickly in warm climates. Taste one before adding them to the batter to avoid off flavours in the finished loaf.
Variations and Twists
Add Cinnamon – Mix ½ teaspoon ground cinnamon into the dry ingredients for a gentle, warm spice that works well with papaya and banana.
Stir in a Little Yoghurt – Add up to 2 tablespoons plain yoghurt to the wet mixture for a softer crumb.
Mix in Shredded Coconut – Fold 20–30 g – ¼ cup shredded coconut into the batter for a mild texture and a hint of tropical flavour.
Swap Macadamias for Pecans – Replace the macadamias with the same weight of chopped pecans for a different nut profile that suits the fruit.
Add Crushed Pineapple – Fold 50–75 g well-drained crushed pineapple into the batter to bring a light, tangy note that pairs with papaya and banana.
Storage and Shelf Life
Store the cooled Papaya Banana Bread in an airtight container at room temperature for up to 3 days. Move the container to the fridge if your kitchen is warm. Freeze slices by wrapping each piece in baking paper and placing them in a sealed freezer bag for up to 2 months.
Thaw at room temperature or warm the slices briefly in a low oven. Avoid high heat, as it can dry the loaf.
Papaya Banana Bread Recipe
Every bake of Papaya Banana Bread feels like sunshine in loaf form, with its soft crumb, tropical flavour, and warm aroma that makes the whole kitchen feel cosy and inviting.
Ingredients
- 300 g – 2 ½ cups self-raising flour
- 200 g – 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 – ⅔ cup vegetable oil
- 70 g – ½ cup toasted macadamia nuts – chopped
- a handful of raw macadamia nuts – for garnish, optional
Instructions
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In a bowl, combine the flour, sugar, and baking powder.
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In another bowl, mix the mashed papaya, banana, and eggs until smooth.
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Add the wet mixture to the flour mixture and stir until combined.
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Add the vegetable oil and macadamias, then gently mix until just combined.
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Pour the batter into a greased 8 × 24 cm – 3 × 9.5 in loaf pan and scatter the raw macadamias over the top.
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Bake at 180°C – 355°F for about 1 hour or until a skewer inserted in the centre comes out clean. Remove from the oven and let it rest for 10 minutes before turning it out onto a wire rack to cool.
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Slice and serve.
Good
Hey! The recipe looks great! Thank you for sharing 🙂 Have you tried this recipe with wholewheat flour? Would love to know!