Gluten Free Banana & Feijoa Loaf

Gluten Free Banana & Feijoa Loaf

Add a seasonal twist to classic banana bread. The combination of banana and feijoa produces a deliciously moist loaf with just the right amount of tartness and is the perfect way to enjoy the bounty of feijoas in April. Watch them flock to the kitchen!

  • ½ cup vegetable oil (i.e. Canola oil)
  • 1 cup sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 2 medium over-ripe bananas, broken into large pieces
  • 4 medium feijoas, flesh scooped out and roughly chopped 
  • 1 ½ cups Healtheries Gluten Free Baking Mix
  • 1 tsp baking soda
  • ¼ cup Healtheries Ground LSA

Method

  1. Preheat oven to 160ºC.  Grease a large loaf tin and line with baking paper.
  2. Place the eggs, sugar and oil in a bowl and beat with an electric mixer until pale and creamy (about 3 minutes on high).
  3. Add the vanilla, bananas and feijoa flesh, and beat again until well combined.
  4. In another bowl, sift together the baking mix and soda. Add to the banana mixture along with the LSA, and stir until just combined.
  5. Pour mixture into the tin. Bake for about 50 minutes or until a skewer comes out clean. Allow to cool in the tin for 10 minutes before turning out onto a wire cooling rack.
  6. Storage:  This bread freezes well. Store wrapped in plastic wrap in the fridge for up to five days.

Serving Suggestions

Serve slightly warmed with vanilla ice cream for dessert. This recipe is also tasty enough to be eaten alone straight from the tin!

Nutritional Information

Average Quantity per Serve

Energy 947kJ (226Cal)
Protein 2.2g
Fat, Total 10.0g
- Saturated 1.4g
Carbohydrate 31.0g
- Sugars 19.0g
Dietary Fibre 1.2g
Sodium 198mg
 
 
 
 
 

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