Ingredients
Method
1.Preheat oven to 170°C. Line a loaf tin with baking paper, allowed the paper to hang over the sides. This makes it easier to remove the cooked loaf.
2.Blitz the whole feijoa in a blender or food processor until puréed.
3.Mix together the feijoa purée, chopped feijoa and banana with lemon juice, then set aside.
4.Sift the flour, salt, baking powder and baking soda.
5.In a separate bowl, beat the eggs and sugar until creamy, then add the melted butter, yoghurt and vanilla. Stir until smooth.
6.Fold in the dry ingredients, then add the coconut and the feijoa and banana mixture.
7.Bake for one hour or until a skewer comes out clean. Leave in the tin for 10 minutes, then gently remove from the tin and cool on a wire rack.
8.Serve cut in thick slices, warm, cold or even toasted.
Feijoa skin contains lots of vitamin C and also lends a full flavour to baking and smoothies.
Note
