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A slice of iced feijoa loaf on a wooden board

Fragrant Feijoa Loaf

Naturopath Lauren Glucina
This easy feijoa loaf is healthy and delicious, naturally gluten free and easily adapted to suit vegans.
5 from 1 vote
Prep Time 20 mins
Cook Time 45 mins
Total Time 1 hr 5 mins
Course Baking
Cuisine Gluten free, New Zealand, Vegetarian
Servings 12
Calories 146 kcal


  • Two mixing bowls
  • Loaf pan


Wet ingredients:

  • ½ cup mashed banana about 1 medium-large banana
  • 1 cup mashed feijoa fruit pulp from about 10 medium-sized feijoas
  • cup oat milk
  • cup honey, softened to a liquid about 110/120g
  • ¼ cup extra-virgin olive oil
  • Juice of half a lemon

Dry ingredients:

  • cups buckwheat flour
  • 1 teaspoon cinnamon powder
  • 1 teaspoon baking powder
  • ¾ teaspoon baking soda
  • ¼ teaspoon coarse sea salt

To finish:

  • Dusting of powdered sugar - can use xylitol for a sugar-free option
  • Lemon cashew icing - see notes for recipe link


  • Pre-heat oven at 175˚C/350˚F, conventional bake setting. Line a loaf tin with baking paper, or lightly grease with oil.
  • Place feijoas and bananas (both mashed well) in a large bowl with olive oil, liquid honey, oat milk and lemon juice. Mix.
  • Sift all dry ingredients together in a second bowl, then add little by little to the wet ingredients, stirring to combine until there are no clumps of flour.
  • Pour into prepared tin, and place in the middle of the lower rack in the preheated oven. Bake for about 45 minutes, check the loaf at the 40-minute mark – just bake until a skewer comes out clean.
  • Once cooked, place on a cake rack and allow to thoroughly cool before either icing or serving.



  • You can sub a gluten free flour blend for the buckwheat – if you do this, I suggest reducing or even eliminating the baking powder, as most brands will already include some
  • Liquid coconut oil can be used in place of olive oil, but isn’t as healthy an option (olive oil is packed with antioxidant-rich and anti-inflammatory biophenols – and yes they’re active even once heated!)
  • I haven’t made this recipe without the honey, I’m going to assume a straight swap with coconut sugar or jaggery would work fine, no promises until I try it out next time! Yeah you could use rice malt syrup – perhaps go with ½ a cup instead of 1/3 cup as it’s not as sweet as honey. I think maple syrup is too light and would make the loaf too moist/crummy
  • Trust me – no need for eggs, or any other vegan binders – the mashed fruit works just fine
  • You could easily sub the feijoas for apple puree, or turn this into a straight banana loaf
  • Recipe for the lemon cashew icing is here. When making the icing, I strongly recommend the inclusion of the organic soy lecithin, as this is what helps emulsify and thicken the mixture. Omit at your own peril!
  • If you have a food-grade pure lemon or lime essential oil, then you can add a couple of drops to the icing for extra flavour
  • Tip: cut with a serrated knife – less crumbs
  • The dimensions of the loaf pan I used were: 23cm length x 10.5cm width
  • Nutrition facts are an estimate only, and are based on one serve. One serve is one of 12 slices (does not include icing).


Serving: 1sliceCalories: 146kcalCarbohydrates: 25gProtein: 2gFat: 5.4gSaturated Fat: 0.6gSodium: 142mgFiber: 3.75gSugar: 10.75gIron: 0.65mg
Keyword Feijoa Loaf, Feijoa Loaf NZ
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