Feijoa and coconut loaf

This moist loaf tastes amazing freshly baked and is still wonderful a few days later when toasted.

By Nici Wickes
  • 15 mins preparation
  • 1 hr cooking
  • Serves 8
  • Print


Feijoa and coconut loaf
  • 1 whole feijoa, skin on
  • 1 cup feijoas, chopped
  • 1 ripe banana, mashed
  • 1 teaspoon lemon juice
  • 1 1/2 cup flour
  • pinch salt
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 2 eggs
  • 2/3 cup caster sugar
  • 150 gram butter, melted
  • 2 tablespoon plain unsweetened yoghurt
  • 1 teaspoon vanilla
  • 1/2 cup desiccated coconut


Feijoa and coconut loaf
  • 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.

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