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This recipe was first published in Taste magazine.
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Ingredients
Method
1.Preheat the oven to 160°C and line a loaf tin approximately 21cm x 11cm with baking paper.
2.Add all ingredients, except the feijoa and coconut, to a food processor. Blend until smooth, stir in the feijoa and mix, using a spatula, until just combined.
3.Pour the batter into the prepared tin and top with the shredded coconut.
4.Bake for 45 minutes or until a skewer inserted into the middle of the loaf comes out clean. Leave to cool in the tin for 10 minutes or so, then turn out onto a rack to finishing cooling.
Note
- Serves 6-8. – This will keep for 3-4 days in an airtight container. It freezes well too; simply slice beforehand to make things easier.