We’re at the tail end of Autumn here in New Zealand and the biting cold of winter has already made its presence felt. Feijoas have been falling to the ground in bucket-loads and I’ve been dying to make something with them, other than the usual batch of Feijoa Chutney.
This recipe from Stuff.co.nz took my fancy, especially after one of my workmates made it and gave it the thumbs-up. I was rather intrigued by its description as a “sweet, sticky, pudding-y loaf” which, as it turns out, was right on the button.
It’s a loaf, but not the kind that you slice neatly and slather with butter. Nope, it’s dense and super moist, almost to the point of collapsing as soon as you cut it. It’s the type you serve in thick slices – to be eaten with a fork rather than your hands – along with a good dollop of thick cream, or a melting ball of ice cream.
And, no, she ain’t pretty but, by God, she’s delicious! The feijoa and banana combo is tasty enough in its own right, but it’s the addition of both ginger spice and crystallized ginger that gives this baby a right royal kick! Trust me, if you’re not into ginger, this is NOT the recipe for you. If you are, then enjoy!
- 125g (4.4 oz) butter
- 1 metric cup (195g) (6.8 oz) granulated sugar
- 1 medium-sized over-ripe banana
- 1-1/4 metric cups (160g) (5.5 oz) plain flour (I used spelt flour)
- 1 teaspoon mixed spice
- 1 teaspoon ground ginger
- 1-1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1-1/2 cups diced feijoas (about 6, depending on size)
- 3/4 cup crystallised ginger, chopped
- Icing sugar (confectioner's sugar), to dust
- Preheat the oven to 160C. Grease and line a standard size loaf tin - about 23 x 12 cm (9 x 4 inch).
- Melt the butter in a large saucepan over low heat. Remove from the heat and add the sugar and banana. Beat well, then add the flour, spices, baking powder and salt and beat at a low speed until just combined.
- Finally, fold in the feijoas and ginger.
- Scrape this mixture into the prepared tin, level it off, and bake for around 60 minutes (don't expect a big rise on it), or until golden and crusty on top and cooked in the middle.* (See note about cooking time).
- Leave in the tin to cool for at least 10 minutes, then carefully turn out to a rack.
- Dust with icing sugar, then slice thickly and serve with cream or ice cream.
Food Photography Info: Canon 550D (EOS Rebel T2i); Sigma 30mm 1.4 DC ‘Art’ lens / Natural lighting