Papaya and banana loaf.... or muffins

Makes 1 large loaf or 12-15 muffins.


  • 2 1/2 cups self-raising flour

  • 1 1/2 cups ripe papaya or pawpaw, chopped into 1-2cm cubes     

  • 1 large (or 2 small) ripe bananas

  • 3/4 cups brown sugar, loosely packed

  • 1/2 cup Greek or Greek-style yoghurt        

  • 1/2 cup sunflower oil. For or a healthier option use light (flavoured) extra virgin olive oil

  • 1 egg

  • Finely grated rind of 1 lime or ½ a lemon

  • 1-2 tablespoons of lime or lemon juice


1. Preheat fan-forced oven to 160°C.
2. Lightly grease a loaf tin and line with baking paper.
3. Combine half the papaya (approximately 3/4 cup) and the banana in a bowl, coarsely mash, then stir in brown sugar, breaking up any clumps.
4. In a large mixing bowl, add all the ingredients and mix until well combined.
5. Pour batter into the loaf tin and bake for 50-60 minutes or until an inserted skewer comes out clean.    6. Leave the loaf to cool in the tin for about 10 minutes before transferring to a cooling rack.

Adaptive Nutrition | Kate Curtis BHSc. ANutr. | Specialising in nutrition for women & children |  Help for picky eaters and problem feeders

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