My favourite feijoa recipe, feijoa, and almond loaf
Feijoas, they are a Kiwi institution. This feijoa and almond loaf is my go-to for using up all the feijoas that are around at this time of year.
Here is a confession. For me, I find feijoas a bit too overpowering as an everyday eating fruit. When it is feijoa season I eat a few fresh, but not 1000’s like some people. Sacrilege I know, maybe I am not a true kiwi! But as with everyone in New Zealand, despite not actually having any feijoa trees in my backyard, I still end up with bags and bags, and bags of them of them from neighbours, friend, and family
Thankfully I love them in baking and so do my kids.
This is a very basic recipe that makes a nice moist loaf. My kids love it and so do I. I like that it is relatively low in sugar, high in fresh fruit, adds nuts to my children’s diet and most importantly uses up a fair amount of feijoas!
Feijoa and Almond Loaf
Prep
Cook
Total
Yield 1 loaf
Ingredients
- 1 Cup flour
- 1 tsp baking powder
- ¼ Cup sugar (I like to use brown as it adds a nice flavour)
- ½ Cup ground almonds
- 2 Eggs
- ¼ Cup milk
- 1 ½ Cup mashed feijoa
Instructions
- Sift flour and baking powder (or use self raising flour)
- Stir in the sugar and ground almonds
- Whisk the eggs and milk, mix into the dry ingredients
- Stir in the mashed feijoa
- Pour into a lined loaf tin
- Bake at 180 degrees celsius for 35-45min
Notes
- Try wholemeal flour or a 50:50 mix with standard flour to increase the fibre content
- Add ½ teaspoon of dried ginger to the dry ingredients
- Swap the feijoa for banana when feijoas are not in season
Courses Baking
Karen Clarke says
May 11, 2015 at 8:43 amFirstly, my loaf looked considerably more rustic than yours, maybe my ‘mashing’ was a little haphazhard…. secondly I was quite dubious about the flavour as when I licked the spoon at the end of mixing, it tasted rather bland. Gladly, something wonderful happened during cooking and the end result was indeed a very moist and tasty loaf! The entire plate got demolished at our play date today with the under two’s in particular reaching for second and third helpings. Lucky I did a double mix as I have some left over for lunchboxes, yay! Also, very glad to use a recipe that consumes HEAPS of feijoas, I do get annoyed at recipes that call for 2-3 feijoas, what am I to do with the remaining 100 in my bucket? Tast loaf, happy kids, empty feijoa bucket = happy mama.
Stacey Kemeys says
May 12, 2015 at 1:23 amFirstly I am sure your loaf looked absolutely gorgeous, and even if it didn’t, kids don’t care!
I am very glad you were able to use up some of your Feijoas….I heard a great term today for people who have so many fiejoas that they practically enforce them on all friends, family, tradesmen and visitors… A "Feijoa Witness"
Julie Pirot Motte says
July 3, 2015 at 11:45 pmI have made it (already 3 times) with bananas. My daughter loves it and since there is less sugar than in a banana bread I love it as well!