Feijoa & Banana Walnut Loaf >>
Author: Wick Nixon
Serves: 12 slices
- 1 c feijoa pulp, remove as much liquid as possible
- 1 large ripe banana
- 80gm coconut oil, melted (I use Tanna Farms)
- 2 T pure maple syrup
- 1 egg
- 1 t vanilla essence
- 1 c spelt flour
- 1 t ground cinnamon
- ½ t ground nutmeg
- ¼ t ground cloves
- 1 t baking powder
- ½ c coconut sugar
- ½ c chopped walnuts
Gluten free: Omit spelt flour and replace with ½ c quinoa flour and ½ c gluten free flour mix. Add 1 t guar gum.
- Preheat the oven to 180 C. Grease and line a loaf tin with baking paper.
- Process the banana and feijoa pulp in a food processor until smooth (or mash with a fork). Add the melted coconut oil, maple syrup, egg and vanilla essence and process until combined.
- Sift together all the dry ingredients into a bowl and add the coconut sugar.
- Gently fold wet ingredients into the dry ingredients, add the walnuts and stir until just combined, don’t over mix.
- Pour into the prepared loaf tin and bake for 30-35 minutes, or until a skewer comes out clean.
- Leave to cool in the tin for 5 minutes before turning out onto a rack.
Note: I highly recommend using Tanna Farms coconut oil for this recipe. To check out their products (they now do a bulk tub of coconut oil) and to access a 20% discount, head to www.tannafarms.co.nz and use the code 'wickedoil' on checkout. Enjoy!
For more healthy lunchbox and snack ideas, check out the 21 Day Marvelous Lunchbox Makeover cookbook
I went to your seminar last Thursday and I got so much out of it. More than I expected. I have started making the change at home. I expected resistance from my son who is 5, but he was very supportive. He happily said goodbye to nutrigrain after I explained the sugar content and what it would do to him. He gobbled up his porridge no problem. I think education at school is helping. He went to school today with a whole meal pita filled with roast chicken, some cheese and cucumber and lettuce and he ate the lot to my surprise. So tonight I made your healthy blueberry muffins. They smell delicious. I’m sure he will love it at morning tea tomorrow. Thank you for the inspiration. My family will be a lot better off for it.
Thank you so much Nathalie, that makes my day to read this! I’m so delighted you got so much out of my talk and have implemented some changes already. Keep up the great work! Would you mind if I used your words as a testimonial on my page please?
Hi there, I am wanting to make this loaf to take to nightshift tonight but I do not have spelt flour at hm-can not bring myself to face the supermarket in my sleep deprived state. I have wholemeal flour, stone ground whole meal flour, and normal flour, could I substitute?
Hi there Abby, I’m so sorry, I’ve just seen your message. Normal flour would be totally fine. I hope you worked it out or it’s not too late! Let me know how it goes. Wick
Hiya. Just made this. Tastes divine but too moist. Even cooked it double the time. Has made more of a pudding so no good for the camp lunch boxes tomorrow! What are your suggestions for next time?
Thats interesting… I’ve made it a few times and it’s been great. Maybe the feijoas were too moist… try 1/2 cup of feijoas next time. Or if the mixture looks too moist before you put it in, try adding another 1/4 c spelt flour. Let me know how it goes.