Feijoa and cinnamon breakfast bread with whipped honey butter

This feijoa bread is the best way to start a day, especially when toasted and spread with our honey butter. Whether as a breakfast-in-bed treat for Mother's Day or for any old weekend morning, it will always be a hit.

By Sophie Gray
  • 15 mins preparation
  • 55 mins cooking
  • Makes 1 loaf
  • Print
Feijoas are only here for a short time, so here are some of our favourite feijoa recipes to make the most of NZ's most popular fruit.


  • 115 g butter
  • 3/4 cup brown sugar
  • 2 eggs
  • 1 1/2 cups feijoas, plus extra, to decorate (optional)
  • 1 ripe banana, mashed
  • 1/3 cup plain yoghurt
  • 1 tsp vanilla essence
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1/2 tsp ground cinnamon, plus extra, to decorate (optional)
  • 2 cups plain flour
  • 1/2 cup pecans
Whipped honey butter
  • 1/2 cup butter, room temperature
  • 3 tbsp honey


  • 1
    Preheat oven to 180°C. Grease and line a loaf pan with non-stick paper so the paper overhangs the sides.
  • 2
    With an electric beater, cream butter and sugar. Add eggs, one at a time, then mix in the feijoas, mashed banana, yoghurt and vanilla.
  • 3
    Fold the dry ingredients into the mixture until no flour pockets remain. Do not overmix. Pour into the prepared pan, decorate the top with slices of feijoa and a sprinkle of cinnamon, if desired. Bake 45-55 minutes until a skewer inserted in the middle comes out clean.
  • 4
    Cool 10 minutes in the tin, then cool completely on a rack. Cut into thick slices; toast and serve with Whipped Honey Butter (see below).
Whipped honey butter
  • 5
    Beat butter with a mixer until fluffy. Gradually beat in the honey until well blended.


This loaf is intended for toasting. Due to its high moisture content, like a muffin, it is best eaten fresh, or you can freeze individual slices for easy toasting later on.