Pecan Papaya Banana Bread
“I love finding unconventional combinations that work like magic! This loaf is no exception. This tropical summery twist on banana bread uses juicy sweet ripe papaya and tastes soooo delicious!”
Ingredients
wet
- 80 g ripe banana, peeled
- 250 g ripe papaya flesh
- 1/2 cup coconut sugar
- 2 tbsp almond butter
dry
- 1.5 cups SR flour
- 1/4 cup vanilla protein powder
- 1/2 tsp cinnamon
- 1 tsp vanilla extract
- 1/4 cup pecans, chopped
Instructions
- Preheat the oven to 175 ℃/ 350 ℉ fan-forced and line a baking tin with non-stick paper
- In a large bowl, combine the dry ingredients
- In a blender, blend together the wet ingredients until a puree forms
- Add the wet mixture to the dry. Gently fold until a thick batter is formed and no lumps remain
- 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
- Allow the loaf to cool completely before slicing
Notes
If you enjoyed this Pecan Papaya Banana Bread recipe, be sure to follow Michelle on her amazing Instagram account Run2Food.
Tried this recipe?Let us know how it was!
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