Feijoa and coconut loaf

This feijoa and coconut loaf tastes amazing and is a nice way to use up feijoas . If you’ve got a tree no doubt you’ll have them in abundance and when you can’t eat any more as they are, then there are plenty of yummy ways to cook with them.

I have to admit, I’m not a fan of moving into the cooler seasons, but one thing I do love is feijoas.  These green gems are only available for a few months a year which probably makes them even more appealing.

While my feijoa trees have only just started fruiting, I was lucky enough to be given a big box from Old Road Estate.  I got creative in the kitchen and made this feijoa and coconut loaf.  It has an intense feijoa flavour and uses coconut flour which makes it moist, high in fibre and gives it a slight coconut flavour which complements the feijoa nicely.

The feijoa and coconut loaf only uses a small amount of sugar, but if you wanted you could leave it out altogether.  Of course, it won’t be very sweet without it.

Interested in the nutritional benefits of feijoas?  They provide a source of dietary fibre and a  serve of two feijoas will also give you 64% of your RDI for vitamin C.

If you’re after other feijoa recipes, you might also like my recipe for fejioa cheesecake which you can find here.


Feijoa and coconut loaf

Author Nicola


  • 2cupsfeijoa flesh + 2 extra large feijoas
  • 1bananachopped into pieces
  • 1/4cupground linseed or LSA
  • 1/2cupplain flouryou could use wholemeal/spelt or gluten free flour too
  • 1cupcoconut flour
  • 3eggs
  • 1/4cupsugar
  • 1.5teaspoonsbaking powder
  • coconut chips for the top


  1. Preheat oven to 180 degrees Celcius and line a loaf tin with baking paper.

  2. Add all the ingredients, except the extra feijoas to a food processor or blender and mix until well combined. 

  3. Peel the 2 feijoas and slice thinly. Lay over the top of the loaf.

  4. Pour into the loaf tin

  5. Bake for 40-50 minutes or until cooked in the middle. Top with coconut chips.