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