Pecan papaya banana bread
Recipe collaboration with Run 2 Food
Makes: 1 loaf
Wet Ingredients
80g ripe banana, peeled
250g ripe papaya flesh
1/2 cup coconut sugar
2 tablespoons almond butter
Dry Ingredients:
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
METHOD:
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
