I love finding unconventional combinations that work like magic! This loaf is no exception. This tropical summer-y twist on a banana bread uses juicy sweet ripe papaya and tastes soooo delicious!
Here is the recipe:
PECAN PAPAYA BANANA BREAD (vegan, oil-free)
March 4, 2021
Persons
8
Serving Size
1 slice
Prep Time
10 minutes
Cook Time
40 minutes
Total Time
50 minutes
Ingredients
- Wet:
- ✅ 80g ripe banana, peeled
- ✅ 250g ripe papaya flesh
- ✅ 1/2 cup coconut sugar
- ✅ 2 tablespoons almond butter
- Dry:
- ✅ 1 1/2 cups self-raising flour
- ✅ 1/4 cup vanilla protein powder
- ✅ 1/2 teaspoon cinnamon
- ✅ 1 teaspoon vanilla extract
- ✅ 1/4 cup pecans, chopped
Instructions
- 1. Preheat the oven to 175 ℃/ 350 ℉ fan-forced and line a baking tin with non-stick paper
- 2. In a large bowl, combine the dry ingredients
- 3. In a blender, blend together the wet ingredients until a puree forms
- 4. Add the wet mixture to the dry. Gently fold until a thick batter is formed and no lumps remain
- 5. Transfer the batter to the lined tin. Decorate with pecans on top. Bake in the oven for 35-40 minutes until a knife inserted comes out clean
- 6. Allow the loaf to cool completely before slicing
This one’s been on my tbr since long