PREHEAT oven to 325°F. Combine 1/4 cup of sugar and the ginger in small saucepan; cook on medium heat until sugar is melted, stirring frequently. Remove from heat; set aside to cool. Meanwhile, sift flour, baking soda, baking powder and salt together; set aside. Beat butter and remaining 3/4 cup sugar in large bowl with electric mixer on medium speed until light and fluffy. Add eggs, one at a time, beating well after each addition. Add bananas, papaya and ginger mixture; mix well. Gradually add flour mixture, mixing well after each addition. Stir in the pecans.
SPOON evenly into 14 greased or paper-lined medium muffin cups.
BAKE 25 min. or until toothpick inserted in centers comes out clean. Cool 5 min. Remove from pans to wire racks. Cool completely.
