Feijoa loaf and mascarpone

Feijoa Loaf: with banana and syrup, perfect for tea time

Feijoa Loaf

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.

Cooling Feijoa Loaf on wire

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'.


  • 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


  1. Preheat your oven to 180C.
  2. Combine the mashed fruit and melted butter.
  3. Add the eggs, chosen 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. Pour 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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17 thoughts on “Feijoa Loaf: with banana and syrup, perfect for tea time

    1. You could use any syrup Kelly – or just some vanilla extract. I had ginger syrup in the cupboard so used it but it could definitely be considered optional.

    1. Hi Helene

      You cannot just substitute plain flour into this recipe for the result. Coconut flour is very absorbent which means you can use a lot less to get a great baking result. You do tend to use more eggs when using coconut flour too. For this recipe I think you will need the coconut flour. (FYI – it doesn’t have a strong taste – it’s just a different way to bake and gives people a gluten free options)


  1. I made this with the vanilla essence instead of syrup – it didn’t really rise at all, should it have?! Still seems to taste fine! Would maybe add ground ginger along with the cinnamon for more flavour next time 🙂

    1. Coconut flour is a heavy flour, so it usually needs more baking soda/powder to get it to really rise. I added both here which should be enough. Unfortunately all coconut flours are not identical either so you may need a little more baking soda than I used (which you may need to counter with something sweet like more syrup or honey)
      I love the ginger flavour myself so yes if you don’t have the syrup adding in a little powder would be perfect. Thank you for your feedback – I am going to make it again myself and if I have any additional tips I will let you know

      1. Great, many thanks for your reply, Vanessa. I shared it with my mum/toddler group and everyone loved it! Definitely a recipe to keep experimenting with 🙂

        1. That is so cool :-). I made it yesterday in a tray of mini loaves and cooked them for just under 25 minutes – totally light and luscious. They rose and sank slightly as I pulled them out of the oven but they have ALL been eaten and the flavour was awesome – I used maple syrup and vanilla essence 😉

  2. Just made this and it was delicious! Used brown rice syrup instead of ginger syrup and olive oil instead of melted butter. Used a tsp of ground ginger and vanilla essence as well. Great paleo recipe. Will make this again for sure. Delicious with coconut yoghurt. Will use coconut oil instead of butter next time but had run out this time round.

  3. Just wondering how much feijoa flesh exactly. My feijoas ranges in size from strawberry to pear size and I think ended up using too much and the loaf came out too moist. Tasty though 🙂

  4. Did you happen to work out how much flesh in cups? I just made this and the taste is amazing but it is way to moist so I think I used too much feijoa

    1. Hey Vanessa. I am making this right now and will weigh it out. It is so tricky with the different sizes of feijoa AND banana! I don’t have coconut flour on me so will do with regular flour. Will come back to you shortly

    2. Hey there – recipe is updated. When you mix ingredients do it it about 3 mixes if you can. try really hard not to overmix. I have a beautiful though truly moist loaf right now – hoping you will achieve the same 🙂

  5. I would recommend half a cup of brown sugar as mine was more of a bread than a cake. I used a cup of plain flour as I didn’t have coconut flour with half a cup of coconut and it worked well.

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