Banana feijoa bread with crystallised ginger

Author: Sarah Wadsworth

Photographer: Melanie Jenkins

Take banana bread to the next level with the addition on feijoas.

Serves: 10 (makes 1 loaf)

Time to make: 40 mins

Hands-on time: 10 mins

Ingredients

More weights & measures

1 ¼ cup (170g) homemade gluten-free flour mix (see Tips)
¼ cup almond flour/meal
2 tablespoons LSA (ground linseed, sunflower, almond) or ground flaxseed/linseed
1 teaspoon gluten-free baking powder
1 teaspoon baking soda
½ teaspoon salt
½ teaspoon gluten-free ground cinnamon
2 overripe bananas
6 feijoas, pulp only
2 eggs
¼ cup rice, soy, almond or skim milk
½ cup (75g) brown sugarlight brown cane sugarX
¼ cup (30g) crystallised ginger, finely chopped

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Instructions

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1 Preheat oven to 180ºC. Line a standard loaf tin with baking paper.

2 In a large bowl combine dry ingredients.

3 In a medium-sized bowl mash bananas and feijoas together. Add eggs, rice milk, and brown sugar. Beat well. Fold wet mixture into dry ingredients and mix until evenly combined.

4 Spoon mixture into prepared tin and sprinkle crystallised ginger over. Bake for 40 minutes or until toothpick inserted comes out clean. Remove from oven and rest in tin for 10 minutes.

Variations

You can use a prepared gluten-free baking mix instead of homemade if you prefer.
If you can’t get feijoas, use 2 green apples, cut in chunks.

HFG tip

Homemade gluten-free flour mix

Combine 2 cups (270g) brown rice flour, 2/3 cup (87g) tapioca starch and 1/3 cup (48g) gluten-free cornfour. (Makes 3 cups [405g], cost 96 cents per cup.)

Nutrition Info (per serve)

Calories 172 cal

Kilojoules 720 kJ

Protein 3 g

Total fat 3 g

Saturated fat 1 g

Carbohydrates 30 g

Sugar 17 g

Dietary fibre 2 g

Sodium 320 mg

Calcium 40 mg

Iron 0.5 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.