This feijoa and banana loaf makes a delicious Autumn treat to enjoy a slice with a cup of tea. If you are in the mood for some cosy baking then this feijoa loaf topped with a cinnamon honey glaze will be just for you!
This feijoa is light and moist with the natural sweetness of bananas giving a delicious contrast to the slight sharpness of the lovely feijoa. It is gluten-free, dairy-free, refined sugar-free and Paleo-friendly.
I often get questions from readers from overseas asking what feijoas are. Feijoas are a very popular fruit that grows in New Zealand in Autumn, they are also known as pineapple guava (mainly overseas).
They have a distinctly tangy aromatic flavour which is accompanied by a hint of sweetness, their flavour is quite unique.
(Please note this Feijoa and Banana Loaf recipe was originally published ion Love Food Nourish in May 2017).
The feijoa season is very short, all of sudden there is feijoas everywhere and then just like that is over! This only adds to their appeal ensuring we enjoy this unique fruit while we can!
We are lucky to have an abundance of feijoas at the moment, we are making good use of them in all sorts of feijoa concoctions...
(Originally written in May 2017)
We have been enjoying some beautiful clear crisp autumn days which have been just perfect for strolls along the beach and seeking some cosy and warming food on returning home.
I find the pace of Autumn much slower than summer which can often be rather hectic.
Summer is so often full of promise about all the things that you hope to do.... I'm all for making the most of summer, but it does come with a certain amount of pressure (only put on by oneself of course) to do lots of fun and summery things.
Holidays, camping trips, beach trips, BBQ's, exercising outside, eating outdoors, picnics, swimming, bike rides, weekends away, catching up with family and friends and so on......it always takes me a while to come to terms with the fact that summer is over and I didn't quite manage everything I wanted to. That is probably because my list is usually too large!
Autumn to me is a great time for slowing down, reflecting on the past year, the people in my life that are important to me, being grateful and looking ahead to what I hope to achieve.
I know some of you in other parts of the world may never have heard of feijoas - let alone tried them. You are missing out and I hope one day you get to do so! 🙂
Additional Recipe Notes
- This feijoa loaf is topped with peeled and sliced feijoas, sliced almonds and a honey and cinnamon glaze. This loaf will still be tasty without the topping but this fruity/crunchy/sweet topping really makes this loaf of bread special. I do urge you to give it a try.
- The feijoa loaf should keep for up to five days in an airtight container in the fridge.
- This loaf is delicious enjoyed sliced and as it is or with butter or a dollop of yoghurt or coconut yoghurt on the side.
Other recipes you might like to try:
If you make this Feijoa and Banana Loaf let me know how you get on in the comments below, and please give it a star rating ★ below – I love hearing from you! You can also tag me #lovefoodnourish on Instagram – I love seeing your creations!
- ½ cup feijoas (flesh only) - approx 8 feijoas
- ½ cup mashed banana
- 3 eggs
- 3 Tbsp coconut oil, melted
- 2 Tbsp honey
- 2 tsp natural vanilla essence
- ½ cup coconut flour
- 1 Tbsp cinnamon
- 1 tsp baking powder
- 1 tsp baking soda
- 4-5 feijoas
- ⅓ cup sliced almonds
- ½ Tbsp coconut oil
- ½ Tbsp honey
- ½ tsp vanilla extract
- Preheat oven to 180°C/355°F
- Scoop the feijoas out of their skin with a spoon then add into a bowl with the peeled bananas and mash together with a fork. Leave the bowl aside.
- Whisk the eggs in a separate bowl until they triple in size - about 3 min.
- Add melted coconut oil, honey, and vanilla essence to the whisked eggs.
- In another bowl sift the dry ingredients.
- Add the dry to the wet ingredients and mix through until all combined.
- Then add the mashed banana and feijoas to the mixture and fold in gently.
- Pour into a prepared loaf tin. - Grease the loaf tin with coconut oil if you are using a silicone tin or use baking paper for a standard tin.
- Peel the feijoas and then slice into thin circles. Place the sliced feijoas on top of the loaf mixture in the prepared tin.
- Place the sliced almonds on top of the feijoas.
- Melt the coconut oil, honey, and vanilla extract gently whisk together with a fork. Evenly spoon this syrup over the top of the loaf.
- Cover the loaf with tin foil and bake for 20 min, then remove foil and bake for another 20 min. Test with a toothpick or skewer - it should come out clean or with just a couple of crumbs.
- Store in an airtight container in the fridge for up to 5 days.
do urge you to give it a try.
Nutrition InformationYield 10 Serving Size 1
Amount Per Serving Calories 180Total Fat 9gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 3gCholesterol 56mgSodium 202mgCarbohydrates 21gNet Carbohydrates 16gFiber 5gSugar 12gProtein 4g
This nutritional information is an estimate only and is provided as a courtesy to readers. It was auto-generated based on serving size, number of servings, and typical information for the ingredients listed in the recipe card. Please feel free to use your preferred nutrition calculator. Please consult your doctor about any specific dietary requirements.