Its amazing how as you grow old your taste buds can tolerate more. WhHen I was young, I hated papayas and many other fruits. I still do, but can pop in occasionally just for the sake of our children. The most common fruit would be bananas and their excess has led to creating banana muffins and banana breads to many houses. Last weekend I was faced with an excess of papaya, and that too organic, all the more expensive. Milkshakes was already tried and tested for two three days, and I did not wanted to have another one. I thought if we could use excess bananas in baking why not papaya? That led me to search for this recipe from Nadia’s Healthy Kitchen, and I decided to adapt it for my own use.
The changes I made were for the unavailable ingredients like stevia and grated coconut. I used whole wheat flour instead of oat flour and plain yoghurt (or rather Nandini curd packet).
- 1 1/4 cup whole wheat flour
- 1/4 cup oats
- 1/2 baking powder
- 1/2 baking soda
- 1/4 cinnamon powder
- Pinch of salt
- 1/4+1/8 cup sugar
- 2 eggs
- 4 tbsp coconut oil
- 2 cups mashed papaya
- 1/4 cup yoghurt
- Preheat your oven to 180°C
- Prepare your baking tin, by lining with butter/oil and dusting it with flour.
- In a bowl, mix together all the dry ingredients.
- In a separate bowl, mash the papaya well with a fork, then add in the yoghurt, coconut oil and eggs. I also added the sugar along with wet ingredients as I have done the same before for another baking recipe.
- Pour the wet ingredients over the dry and mix and pour into the prepared tin.
- Bake for 40-50 minutes or till the toothpick/knife comes out clean.
I do feel I could have used bit more flour, or reduce the amount of coconut oil, as I felt the cake was too moist for my taste. You could also add the tutti-fruity chips available in the market.
Do test the recipe and let me know how it came out for you as well.!