Feijoa and Banana Walnut Loaf >>
Try this Feijoa and Banana Walnut Loaf >> recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 12
vegetarian
white meat free
contains gluten
red meat free
shellfish free
contains eggs
dairy free
pescatarian
- 1 egg
- 1 t baking powder
- 2 t pure maple syrup
- 1 t vanilla essence
- 1 large ripe banana
- 1/2 c chopped walnuts
- 1 t ground cinnamon
- 1 c feijoa pulp
- 80 gm coconut oil melted (i use tanna farms)
- 1 c spelt flour
- 1/2 t ground nutmeg
- 1/4 t ground cloves
- 1/2 c coconut sugar
- Carbohydrate 7.93324284806106 g
- Cholesterol 0 mg
- Fat 3.11617273604991 g
- Fiber 1.89249939813647 g
- Protein 2.57520891142942 g
- Saturated Fat 0.205734417153672 g
- Serving Size 1 1 slice (15g)
- Sodium 16.0782451831982 mg
- Sugar 6.04074344992458 g
- Trans Fat 0.306719886810483 g
- Calories 64 calories
Preheat the oven to 180 C. Grease and line a loaf tin with baking paper.Process the banana and feijoa pulp in a food processor until smooth (or mash with a fork). Add the melted coconut oil, maple syrup, egg and vanilla essence and process until combined.Sift together all the dry ingredients into a bowl and add the coconut sugar.Gently fold wet ingredients into the dry ingredients, add the walnuts and stir until just combined, don’t over mix.Pour into the prepared loaf tin and bake for 30-35 minutes, or until a skewer comes out clean.Leave to cool in the tin for 5 minutes before turning out onto a rack.
