I love this feijoa loaf. I adore feijoas in general. It’s unusual because I am an Aussie. But from the moment I arrived in New Zealand, I fell in love with the feijoa. I love to eat the flesh directly from the skin. I use a teaspoon to pierce the ripe flesh and scoop it straight into my mouth. Eventually though, there are so many feijoas available for some people who have trees dropping the fruit daily, that there comes a need for baking!
This is a delicious feijoa loaf recipe which you can have fresh as a cake or the following day toasted as a bread. I love to have it at morning or afternoon tea. You can convince yourself of it’s healthy take with all the luscious fruit in it. This feijoa loaf is made with a lot of wet ingredients. This means it will rise nicely but it will collapse a little as it cools. Don’t worry too much about this. Let it cool in the tin for 10 minutes before you try to turn it out onto a wire rack or it will crumble and collapse.
Coconut, banana, feijoa and ginger loaf
- 250 g ripe bananas - approx 2 large mashed
- 145g feijoa flesh (approx 6 feijoa) mashed
- 75 g butter melted
- 2 eggs free range
- 2 Tbs ginger syrup or maple syrup or orange syrup + vanilla essence (if desired)
- 1/2 cup coconut flour (or regular flour)
- 1 tsp baking powder
- 1 tsp baking soda
- 1 Tbsp cinnamon
Preheat your oven to 180C.
Combine the mashed fruit and melted butter.
Add the eggs, chosen syrup and whisk until it is well combined.
In a separate bowl, mix the flour, baking soda, baking powder and cinnamon.
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.
Pour the batter into a pre greased loaf pan and pop straight into the oven.
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!
Serve with extra ginger syrup and softly whipped cream.