Feijoa, Ginger & Banana Loaf
A very moist, almost pudding-like loaf which is best served as a dessert with cream or ice-cream.
Serves: 12 thick slices
  • 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
  1. Preheat the oven to 160C. Grease and line a standard size loaf tin - about 23 x 12 cm (9 x 4 inch).
  2. 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.
  3. Finally, fold in the feijoas and ginger.
  4. 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).
  5. Leave in the tin to cool for at least 10 minutes, then carefully turn out to a rack.
  6. Dust with icing sugar, then slice thickly and serve with cream or ice cream.
*I baked the loaf for nearly one and a half hours as the skewer never came out dry. However, that seems to be the nature of the loaf - it's very moist with all the fruit in it, so the skewer may never come out completely dry (I should also add that I used spelt flour which may have skewed the results somewhat). As it turns out, baking it for longer was a good idea as while it was still very moist inside, it had a delightfully crunchy, caramelized exterior.
Recipe by The Kiwi Cook at https://thekiwicook.com/2016/05/24/feijoa-ginger-banana-loaf/