Give ordinary banana bread a thoroughly modern twist with MasterChef Alvin Quah’s recipe for papaya and banana bread served with honeycomb butter – perfect for morning tea!

“Red papaya and yellow papaw are perfect ingredients in a variety of recipes. Their sweet tropical flesh works beautifully in desserts and cakes, but they’re equally lovely in savoury dishes. They add colour and flavour to fresh salads and, due to an enzyme they contain, they can be used to tenderise meats such as chicken and pork,” he says.

Serves 6-8


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

What’s your favourite morning tea recipe?