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!
FEIJOA, GINGER & BANANA LOAF
- 4.4 oz butter
- 6.8 oz granulated sugar
- 1 medium-sized over-ripe banana
- 5.5 oz plain flour (I used spelt flour)
- 1 tsp mixed spice
- 1 tsp ground ginger
- 1-1/2 tsp baking powder
- 1/4 tsp 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.
4 thoughts on “Feijoa, Ginger & Banana Loaf”
Hi Susan! I’ve just discovered your beautiful blog and thought I’d stop to say hi, from one Kiwi to another 🙂
This loaf looks so incredibly tasty – I love the addition of ginger! My dad has a feijoa orchard in Nelson (Little Beauties) so we’re always looking for ways to use them! Pinning this recipe for later.x
Hi Sarah. Great to hear from a fellow Kiwi! Thanks for your lovely comment – they’re always appreciated! Yes, this loaf was uber delicious – lucky you having access to a feijoa orchard! I miss the tree I had in my last house – really must plant another one or two! PS: Just checked out your blog – loved it!
I’ve never eaten feijoa bread before so I wasn’t sure on the step about dicing the fruit. I diced them pretty small but after I tried the cake, I felt that I should have blended them up in the batter instead of leaving them chunky. They were pretty tangy and overwhelming. I also would’ve used 4 rather than 6 and instead add a second banana. That said, I’d make this recipe again, only with less feijoa. x
Good to hear your thoughts Alisha – and great idea for adapting for personal taste.