This feijoa loaf is a quick, easy and delicious way to use feijoas. With a mild feijoa taste it's kind of like a yummy banana bread but with feijoas!
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We love feijoas aka pineapple guavas in our house. They are originally from Brazil but are best known in my husband's home country of New Zealand. And as any kiwi will tell you they are ubiquitous during feijoa season from March to May. An established tree can produce kilos and kilos of fruit, so kiwis are always looking for great recipes to use the abundance of fruit during feijoa season.
This feijoa cake is one delicious option. Made with cinnamon and allspice, it's a slightly more subtle feijoa flavour, because you can sometimes have too much of a good thing. It's more like banana bread in taste and texture, but with feijoas instead of bananas. Of course if you are looking for more traditional feijoa flavours you could try my feijoa muffins or for a savoury option my feijoa chutney.
And if you're looking for a creative way to use the leftover skins after making this feijoa cake you could always try making my feijoa syrup or fun feijoa fizz.
Ingredients
Feijoas: aka pineapple guavas. No need to worry if you don't have your own tree. They are available in abundance throughout New Zealand from supermarkets, roadside stalls, friends and neighbours. Outside New Zealand you can sometimes order online and they will ship the fruit. Alternatively in Australia I was able to find someone nearby me through my local buy sell swap group, so its worth asking around.
Self raising flour: white self-raising flour is best for this recipe, I haven't tried it with whole meal flour. You could also use all-purpose flour mixed with baking powder if you prefer to make your own.
Brown sugar: also known as light brown sugar, adds to the caramel notes of this recipe. You could use white sugar if you prefer, or experiment with dark brown sugar.
Butter: I used unsalted butter in this recipe.
Eggs: I use large eggs in this recipe, approx. 55 gms each with shells before cracking.
Baking soda: also known as bicarbonate soda or bicarb. This is NOT the same as baking powder and you can not substitute this.
Vanilla extract: sometimes also called vanilla essence, depending on where you live. You can use either, or imitation vanilla essence, depending on your preference and budget.
Allspice: sometimes also called Jamaica pepper. The spice is from a single plant but tastes like a combination of cinnamon, nutmeg and clove, hence the name allspice. It's readily available from supermarkets, or you can substitute with individual spices instead.
Cinnamon: a little ground cinnamon adds some warmth and flavour to this feijoa cake. You could mix things up with other spices such as nutmeg or ground ginger if you like.
How to make feijoa loaf
See the full recipe card at the end of the post for ingredient amounts and instructions.
Preheat your oven to 180°C (356°F). Grease and line a loaf tin.
Add the flour to a bowl with the sugar, bicarb, allspice and cinnamon and mix well.
Slice the feijoas in half lengthways and scoop out the flesh. Add to a bowl and mash lightly with a fork. Add the vanilla and eggs and mix well. Melt the butter and add to the mashed feijoas with the milk and mix well.
Finally add the wet ingredients to the dry ingredients. Mix until just combined but all the flour is mixed in. Pour into the prepared cake tin and bake for 45 mins or until golden brown.
How to serve
This cake is fabulous warm from the oven cut into thick slices and slather with some soft butter or let it cool completely and eat it as it is. Delicious!
How to store
This loaf will store well covered on the bench for up to three days. Or wrap individual slices or the whole loaf cake firmly in cling wrap and freeze for up to two months.
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📖 Recipe
Feijoa loaf
Equipment
- Loaf tin
Ingredients
- 2 cups (300gms) self raising flour
- ¾ cup (165gms) tightly packed brown sugar
- ½ teaspoon baking soda
- 1 teaspoon ground all spice
- ½ teaspoon ground cinnamon
- 1 & ½ cups (300ish gms) feijoa pulp
- 1 teaspoon vanilla extract or essence
- 2 large eggs
- 2 & ½ tablespoons (50gms) butter
- ½ cup (125mls) milk
Instructions
- Pre heat your oven to 180°C (356°F). Grease and line your loaf tin.
- Add the flour, brown sugar, baking soda, all spice and cinnamon to a bowl and mix well.
- Slice the feijoas in half length ways and scoop out the flesh. Put into a bowl and lightly mash with a fork.
- Put the butter into a microwave proof bowl and melt in the microwave.
- Add the vanilla essence and eggs to the feijoas and mix well. Add the butter and milk and mix well.
- Add the wet ingredients to the dry ingredients and mix until just combined. The should be no unmixed flour, but don't over mix the batter or your will have a dense cake.
- Tip the cake batter into the line loaf tin. Bake for45 minutes or until golden brown.
- Remove from the oven. Allow to cool for a few mins and serve warm or cool with butter. Delicious!
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