1cupmashed feijoa fruit pulpfrom about 10 medium-sized feijoas
⅓cuphoney, softened to a liquidabout 110/120g
¼cupextra-virgin olive oil
Juiceof half a lemon
¼teaspooncoarse sea salt
Dustingof powdered sugar - can use xylitol for a sugar-free option
Lemoncashew 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