Papaya, Banana & Coconut Bread

This is my second recipe using Red Papaya. I have been challenged by Papaya Australia to bring Papaya or Pawpaw to the family table.  My kids love cake (what kid doesn’t?) and what I love about this one is all the vitamins and minerals I have been able to pack into it with simple addition of Red Papaya.

It adds a lovely red orange fleck throughout the cake and makes it moist as well.  This one is a winner for the whole family. Enjoy as is or toast and spread with butter for breakfast.

INGREDIENTS

1/2 Red Papaya, seeds removed, flesh scraped out. Need to use the other half? Check out this idea Red Papaya Fruit Salad Boats
2 Overripe Bananas, mashed
3/4 Cup Brown Sugar
2 Eggs
100ml Olive Oil
1/2 Cup Desiccated Coconut
2 Cups Plain Flour
2 Tsp Baking Powder

LETS PUT IT ALL TOGETHER

1. In a large bowl place the red papaya and banana and mash.

2 Overripe Bananas, mashed
2. Add the brown sugar, eggs and olive oil and mix through really well with a whisk.
3. Add the desiccated coconut, flour and baking powder. Fold through until just combined.
4. Pour into a greased and lined loaf tin. Bake in a 180 degree Celsius oven for 1 hour or until golden and it bounces back when touched.

Papaya, Banana & Coconut Bread

Decorated with extra coconut. Enjoy as is or toast and spread with butte for breakfast

Store in an airtight container for up to 5 days.
When the weather is warmer it is recommended to store in the fridge.

2 Overripe Bananas, mashed

2 Overripe Bananas, mashed

Red Papaya

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9 Responses to Papaya, Banana & Coconut Bread

  1. Raewyn June 21, 2014 at 7:33 pm #

    Just wondering if the yellow flesh papaya gives the same flavour.

    • Amanda June 22, 2014 at 5:16 am #

      I would think it should. Make sure you have a nice ripe sweet one.

  2. Lila June 26, 2014 at 8:15 pm #

    Yum, I’d never have thought of using papaya in banana bread it sounds fabulous!

  3. Danielle L June 26, 2014 at 8:15 pm #

    I’ve never cooked with papaya, let alone baked! You certainly rose to the challenge, the cake looks great and it’s such a nice, surprising twist.

  4. Hope June 28, 2014 at 10:35 am #

    Yum this looks simply delicious! I am a true lover of papaya, I just could eat it for breakfast, lunch and dinner every day without fail. But I’ve never thought to bake with it before!! I must give this a try. Thanks for sharing such a delicious recipe 🙂

  5. Katey August 29, 2014 at 2:07 pm #

    Hi! Thanks for the awesome baking inspiration. I have many papaya trees in my backyard and there’s only so much I thought you could do with them… Until now!

  6. Ren September 13, 2014 at 5:20 pm #

    Hi Amanda, I made this delicious cake today but I was a little disappointed the colour didn’t turn out as orange as yours which initially appealed to me alot. Did you use any kind of food colouring? I used the red papaya too but the cake colour looked not much different to a normal banana cake with odd orange fleck.. Wonder how I can achieve a more orange look? Thanks 🙂

    • Amanda September 14, 2014 at 11:06 am #

      Hi Ren, I didn’t use any food colouring. I mashed it up really well and it was a very bright papaya.

  7. Mary Cooney July 28, 2017 at 7:54 pm #

    Is it possible to use paw paw in a boiled fruit cake as one see tined mango which cuts back sugar.

    If so would one boil fruit first. Have ongoing fruit paw paw in out garden and it would be good to use. We eat a lot and give away to any willing friends and family.

    Thank you
    Mary Cooney

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