I’ve seen many variants of banana loaf online, many are similar, but ever since I was little I’ve improved on the recipe my mother taught me.
When I was young at this time of year we were always inundated with feijoas. We had two massive trees and we have had feijoa trees in every house I’ve lived at since. We were pretty much drowning in the things, and quite chuffed about it, we came up with plenty of ways to use them up. This banana feijoa loaf is one of our favourite ways that has been passed through the generations. Simple, quick and now newly improved to cater for the gluten intolerant or health conscious.
- ½ cup coconut oil, melted
- 2 large eggs
- 1 cup raw sugar (or coconut sugar if you’re game)
- Equivalent to 2 medium over-ripe frozen bananas, thawed and in chunks.
- 4-6 medium feijoas, flesh scooped out. (I like my fruit chunky as it gives that little something to the loaf)
- 1/4 cup chopped walnuts
- 1 tsp cinnamon
- 1 ½ cups rice flour
- 1 tsp baking soda
Preheat oven to 390F and grease a large loaf tin with coconut oil.
Put eggs, sugar and oil in a bowl and beat until creamy and lighter.
Add the cinnamon, bananas and feijoas and beat until well combined (like I said I dont mind my feijoas chunky so Ill generally add these last so I don’t need to mix them as much).
Sift in the rice flour, baking soda and walnuts and fold in until just combined.
Pour mixture into tin and bake for 1 hour or until a skewer comes out clean. Allow to cool in the tin for 10 minutes before turning out onto a wire cooling rack.
We eat my banana feijoa loaf warmed with yoghurt, ice cream, whipped cream or simply butter with tea and it is a huge favourite amount my family and friends. I have given this loaf as gifts, brought to bake sales and enticed friends and its always a winner. Enjoy!