This feijoa and banana loaf is the perfect Autumn treat to sit down and enjoy a slice with a cuppa. It is light and moist with the natural sweetness of bananas giving a delicious contrast to the slight sharpness of the lovely feijoa.
This moist gluten free loaf is topped by sliced feijoas, a sweet cinnamon & honey glaze and sliced almonds. It is gluten free, dairy free & refined sugar free and is Paleo friendly.
(Please note this was originally published in May 2017. The “personal” notes later in the blog post are not relevant to events that are happening right now in April 2020 with many of us housebound. I was going to delete and re write all of this post but in memory of happier times and remaining positive for life returning to that soon, I decided to keep the later half of this post as is. I hope doing some baking and appreciating the small things can bring some joy to your household at the moment🙏).
Feijoas are also commonly known as the pineapple guava. They have a distinctly tangy aromatic flavour which is accompanied by a hint of sweetness, this fruit is a favourite of many kiwi’s at this time of the year.
The feijoa season is very short which adds to their appeal ensuring we enjoy this delightful 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… Blitzing them for smoothies & juices, adding to porridge such as my Chia Seed Porridge, making chutney and of course using in baking such as this feijoa and banana loaf.
(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 for looking ahead to what I hope to achieve.
I know some of you in other parts of the world may never of heard of feijoas let alone tried them. You are missing out and I hope one day you get to do so:)
Fejoas are very unique in flavour they bring a great sweet-tart balance to any baking. They are also very nutritious and are a great source of vitamin C, dietary fibre, b vitamins, calcium and magnesium (source).
Other recipes you might like to try:
I hope you enjoy this recipe! Please let me know how you got on in the comments below, I love hearing from you!
Have a lovely week!
A delicious gluten free loaf with banana, feijoas and almonds.
10 minPrep Time
40 minCook Time
50 minTotal Time
- 1/2 cup feijoas, flesh mashed - approx 8 feijoas
- 1/2 cup mashed banana - approx 2 medium sized
- 3 eggs
- 3 Tbsp coconut oil, melted
- 2 Tbsp honey
- 2 tsp natural vanilla essence
- 1/2 cup coconut flour
- 1 Tbsp cinnamon
- 1 tsp baking powder
- 1 tsp baking soda
- 4-5 feijoas
- 1/3 cup sliced almonds
- 1/2 Tbsp coconut oil
- 1/2 Tbsp honey
- 1/2 tsp natural vanilla essence
- 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 essence 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.
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.