Palmabella's Passions

I fixed this plate in the morning, and ate off it all day! Pineapple, papaya, mango, banana, kiwi, starfruit, and some mango yogurt. The papaya bread is a favorite from when I used to hang out in Maui during the summers.

Papaya-Mango Bread with Coconut Rum Glaze

1/2 cup (1 stick) unsalted butter at room temp
1 cup firmly packed brown sugar
2 eggs
1 t. vanilla
zest from 1 lime

1/2 ripe papaya
1 ripe mango

2 c. flour
1/2 t. baking soda
1 t. baking powder
1 t. cinnamon
1/2 t. ground ginger
1/2 t. allspice
1/4 t. nutmeg
1/4 t. salt

1 c. diced dried papaya
1/2 c. chopped candied ginger
1 c. shredded coconut

Heat oven to 350. Spray a loaf pan with non-stick cooking spray. Stir together dry ingredients and set aside.

Puree mango and papaya in a food processor until very finely chopped.

Cream butter and sugar. Add eggs, vanilla, and lime zest. Add pureed mango and papaya. Beat in dry ingredients in three portions until evenly mixed. Stir in dried papaya, candied ginger, and coconut. Pour into loaf pan and bake for 55-60 minutes.

Coconut Rum Glaze

3 T. butter
4 T Coconut Rum
1 c. powdered sugar

Heat butter and rum in a small saucepan until butter is melted. Stir in powdered sugar until smooth. Add more rum if necessary for glaze consistency. Brush on warm cake with a pastry brush.

This bread/cake freezes well.