New Zealand feijoas are in the shops here in Queensland but the price is simply too high for me to be cooking… they remain luscious and slightly guilty treats, because of the designer price tags. But I know a lot of you in New Zealand have what I dream of… which is bucket loads of feijoas.
Here is a variation on a banana loaf, featured on a blog called baking = love, created by Wellington based foodie Nessie. She has some lovely stories about gathering feijoas all across the country and credits her inspiration to a recipe by Susan Fleischl in A Treasury of New Zealand Baking.
If you want a bigger feijoa flavour, swap out the bananas for more feijoa flesh and adjust the ginger depending on whether you’re a ginger lover or not so much.
FEIJOA, GINGER & COCONUT LOAF
- 1 cup mashed feijoa flesh (~ 20 small feijoas)
- ½ cup mashed banana (~ 2 big bananas. Use really ripe bananas if possible)
- 2 tsp lemon juice
- 325ml canola oil
- 125g plain unsweetened yoghurt
- 420 g caster sugar
- 3 eggs
- 1 cup shredded coconut
- 460g (1 lb) flour
- pinch salt
- 1-2 Tbsp ground ginger (adjust to your taste)
- 2 tsp baking powder
- 1 tsp baking soda
- Preheat oven to 170°C. Line two loaf tins. Mix together the mashed feijoa and bananas with lemon juice and set aside.
- Sift together, flour, ground ginger, salt, baking powder and baking soda.
- In a separate bowl, beat eggs, sugar, oil and yoghurt until smooth.
- Fold in sifted flour mixture to the egg mixture. Then fold in the shredded coconut and mashed feijoa, banana lemon mixture.
- Bake for 60–80 minutes or until a skewer comes out clean. Cool in the tin for 10 minutes before turning out on to a wire rack.
Serve cut into thick slices; cold, warm or toasted on a griddle pan.