Feijoa Cake, Recipe

Sue’s Favourite Feijoa cake recipe

Great for this time of the year. You can also use frozen Feijoas and bananas.
This loaf will keep wrapped and refrigerated for 5 days.

  • 460g plain flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground ginger
  • 3 large eggs
  • 420g castor sugar
  • 330ml rice bran or canola oil
  • 90ml vanilla essence (yes that’s correct…)
  • 125ml buttermilk or yoghurt
  • 1 cup Feijoa, mashed
  • 1 ripe banana, mashed
  • 1 cup coconut



  • Preheat oven to 170 degrees C.
  • Line 2 large loaf tins with baking paper
  • Sieve the flour, baking powder, baking soda and ground ginger together into a large bowl.
  • In a separate bowl whisk the eggs, sugar, oil and vanilla until smooth.
  • Stir in the buttermilk or yoghurt and mashed fruit and coconut.
  • Carefully stir the wet and dry ingredients together and pour into the loaf tins.
  • Bake for 40 - 50 minutes.
  • Leave to cool for 10 minutes before turning out.

I like to make a simple lemon icing to drizzle over.