Try this delicious recipe courtesy of Papaya Australia.


  • 2 cups (300g) self-raising flour

  • 1 cup (200g) brown sugar

  • 1 teaspoon baking powder

  • ½ cup (125ml) mashed papaya

  • ½ cup (125ml) mashed banana

  • 2 eggs, lightly whisked

  • 150g butter, melted, cooled

  • ½ cup (70g) toasted macadamias, coarsely chopped

  • ½ cup finely chopped papaya, extra

  • Honeycomb butter:

  • 100g butter, softened

  • 30g honeycomb, coarsely chopped


  • 1.

    Preheat oven to 180°C. Grease and line the base and sides of a 8 x 24cm (base measurement) loaf pan.

  • 2.

    Combine the flour, sugar and baking powder in a large bowl.

  • 3.

    Combine mashed papaya, banana and eggs in a small bowl. Add to the flour mixture with the melted butter, macadamias and extra papaya and gently stir until just combined. Spoon into the prepared pan and smooth the surface with the back of a spoon. Place on an oven tray and bake for 1 hour or until a skewer inserted in the centre comes out clean. Remove from oven. Set aside for 10 minutes before turning onto a wire rack to cool.

  • 4.

    Meanwhile, to make honeycomb butter, use an electric mixer to beat butter until pale. Add honeycomb and stir to combine.

  • 5.

    Cut into thick slices and dollop with honeycomb butter. Serve warm or at room temperature.

Nutritional information

Nutritional analysis per serving (16 servings)

  • Energy 318kj
  • Fat Total 19g
  • Saturated Fat 9g
  • Protein 3g
  • Carbohydrate 33g
  • Sugar 16g
  • Sodium 38mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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Recipe by Sarah Hobbs. For more recipes, head too Papaya Australia

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