Feijoa and coconut loaf
This moist loaf tastes amazing freshly baked and is still wonderful a few days later when toasted.
- 15 mins preparation
- 1 hr cooking
- Serves 8
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Ingredients
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
Method
Feijoa and coconut loaf
- 1Preheat 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.
- 2Blitz the whole feijoa in a blender or food processor until puréed.
- 3Mix together the feijoa purée, chopped feijoa and banana with lemon juice, then set aside.
- 4Sift the flour, salt, baking powder and baking soda.
- 5In a separate bowl, beat the eggs and sugar until creamy, then add the melted butter, yoghurt and vanilla. Stir until smooth.
- 6Fold in the dry ingredients, then add the coconut and the feijoa and banana mixture.
- 7Bake 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.
- 8Serve cut in thick slices, warm, cold or even toasted.
Notes
Feijoa skin contains lots of vitamin C and also lends a full flavour to baking and smoothies.
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