Coconut, banana, feijoa and ginger loaf


Coconut, banana, feijoa and ginger loaf

Australian cafe's love to have banana bread on their menus but they don't have the benefit of fresh feijoas!! This is a Kiwi special take.................and with coconut flour hits the Gluten Free mark too. Mother's Day is on the way and here is a deliciously easy and scrummy way to start the day! The kids are in the kitchen and they can whip you up an awesome and somewhat healthy treat for 'breakfast in bed'.


  • 2 ripe bananas mashed
  • 6 feijoas mashed
  • 1/3 cup melted butter
  • 2 eggs
  • 2 Tbs ginger syrup or maple syrup + vanilla essence
  • 1/2 cup coconut flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 Tbsp cinnamon


  1. Preheat your oven to 180C.
  2. Combine the mashed fruit and melted butter.
  3. Add the eggs, ginger syrup and whisk until it is well combined.
  4. In a separate bowl, mix the flour, baking soda, baking powder and cinnamon.
  5. Add the dry ingredients to your wet batter and combine very carefully - not overmixing, rather like folding dry ingredients into wet when making a muffin.
  6. Spoon/Scrape the batter into a pre greased loaf pan and pop straight into the oven.
  7. Bake for 40 minutes or until cooked through. The loaf is lovely and moist but when you insert a skewer it should definitely come out clean!
  8. Serve with extra ginger syrup and softly whipped cream.
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