Easy feijoa loaf recipe (2024)

Soft and springy feijoa loaf with a creamy lemon icing if you’re feeling extra. This is a super quick and easy recipe, sweetened naturally with fresh feijoa fruit, banana and honey. The taste - out of this world!

Feijoa season is still going strong here in New Zealand and I’m here for it. This feijoa and banana loaf is the most delicious recipe, and it’s so simple to make.

Free from refined flours and sugars, butter, eggs and dairy milk – it’s suited to those on gluten free or plant-based diets, without compromising on taste.

The perfect Kiwi afternoon tea snack, with a cup of Kawakawa tea!

FYI – feijoas are also known as pineapple guavas, still, if you can’t source any, just sub for apple puree.

Feijoa taste like a combination of pear with pineapple and guava. The fruit has a grainy texture with a sweet, jelly-like centre. The fragrance is truly unique, and highly aromatic.

🌿Why you’ll love this recipe

• Quick and easy, great way to use up excess feijoas
• Heathy, gluten free and easily adjusted to suit vegans
• No stand mixer - just two bowls and a loaf pan!
• Fruity and delicious!

🍋Key ingredients and substitutes

This feijoa loaf is pretty much a banana bread with a twist - the highly fragrant feijoa fruit totally elevating the recipe.

• Mashed bananas and fresh feijoa fruit: together these are sticky enough to act as a binder in place of eggs.
• Buckwheat flour: I don’t often use buckwheat on its own in baking as the flavour can be a bit strong, but here the fruits mask the nuttiness perfectly. Buckwheat is unique in that it tends to get quite sticky and almost elastic once combined with liquids, which is just another reason why there’s no need for a binder here. It’s naturally gluten free, but you can sub for a GF flour blend here instead
• Extra-virgin olive oil: heart healthy and packed with antioxidants
• Oat milk: easily substituted for almond, cashew or rice milk
• Raw honey: you can substitute with rice malt syrup or possibly even jaggery/coconut sugar

👩‍🍳How to make feijoa loaf

Step one. Let’s kick this off – get the oven on – 175˚C/350˚F, and prep a loaf pan – either lightly grease or line with baking paper.

Step two. Take a large ripe and spotty banana, and mash well with a fork. Scoop the flesh from around 10 or so feijoa fruits, then mash well – we’re aiming for about a cup of pulp here.

Scrape this into a large mixing bowl and add all other wet ingredients, mix till combined.

Step three. Sift all your dry ingredients together in a separate bowl, then shake a little into the bowl of wet ingredients and mix together.

Add a little more and repeat, until there are no clumps of flour.

Step four. Pour the batter into your prepared loaf tin, then set it in the middle of the lower rack in the oven, and conventional bake (not forced fan) for about 45 minutes. I’d be checking it from the 40-minute mark – you want a knife or skewer to come out clean.

Step five. Once done, turn onto a cooling rack before using a serrated knife to cut and serve….. unless you’re extra and want to ice this baby.

🧁Serving suggestion

The only thing better than a freshly baked feijoa loaf is one slathered in a creamy frosting.

So, to make the icing of your dreams, we’ll be using the lemon cashew number from my ginger cake here.

Everything goes into the blender, then the freezer to firm up, then spread over the loaf and topped with fresh lemon or lime zest. It’s a lovely recipe, but note you do need to soak some cashews in advance.

Hope you enjoy guys, this is one of the best feijoa recipes I’ve made, and one of the only ways Hubby will eat ‘em.

🍞Storage

• Keep your freshly baked feijoa loaf in an airtight container at room temperature for several days, or in the fridge for up to a week. The fruit mixture does make it a little prone to mould if it sits out too long
• If the loaf dries out while in the fridge, just toast a slice up before enjoying

🍂More recipes using feijoas

It’s that time of year…

• Feijoa Cake
• Apple Feijoa Crumble
• Spiced Feijoa Chutney
• Feijoa Muffins

🌿Enjoyed this recipe? Leave a comment below, better yet - share a snap with me on instagram@ascensionkitchen.If you're after personalised health and nutrition advice,contact my clinic,I'd be happy to work with you.

📖Recipe

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