Banana and feijoa bread with coconut topping

Eleanor Ozich's banana and feijoa bread recipe sparkles with warm flavours including cinnamon, vanilla and almond. Slice thickly and slather in butter for an indulgent breakfast or mid-morning treat

By Eleanor Ozich
  • 15 mins preparation
  • 45 mins cooking
  • Serves 6
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This recipe was first published in Taste magazine.
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  • 2 ripe bananas, chopped
  • 2 teaspoon ground cinnamon
  • 1 teaspoon pure vanilla extract
  • 1/2 cup rapadura sugar
  • 4 free-range eggs
  • 1 cup spelt flour
  • 1 teaspoon baking soda
  • 1 tablespoon apple cider vinegar
  • 1/2 cup almond butter
  • 1/4 cup coconut oil
  • 1 cup roughly chopped feijoa flesh
  • 1/3 cup shredded coconut


  • 1
    Preheat the oven to 160°C and line a loaf tin approximately 21cm x 11cm with baking paper.
  • 2
    Add all ingredients, except the feijoa and coconut, to a food processor. Blend until smooth, stir in the feijoa and mix, using a spatula, until just combined.
  • 3
    Pour the batter into the prepared tin and top with the shredded coconut.
  • 4
    Bake for 45 minutes or until a skewer inserted into the middle of the loaf comes out clean. Leave to cool in the tin for 10 minutes or so, then turn out onto a rack to finishing cooling.


  • Serves 6-8. - This will keep for 3-4 days in an airtight container. It freezes well too; simply slice beforehand to make things easier.

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