Banana and feijoa bread with coconut topping
Eleanor Ozich's banana and feijoa bread recipe sparkles with warm flavours including cinnamon, vanilla and almond. Slice thickly and slather in butter for an indulgent breakfast or mid-morning treat
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.nzwomansweeklyfood.co.nz.
Ingredients
- 2 ripe bananas, chopped
- 2 teaspoons ground cinnamon
- 1 teaspoon pure vanilla extract
- 1/2 cup rapadura sugar
- 4 free-range eggs
- 1 cup spelt flour
- 1 teaspoon baking soda
- 1 tablespoon apple cider vinegar
- 1/2 cup almond butter
- 1/4 cup coconut oil
- 1 cup roughly chopped feijoa flesh
- 1/3 cup shredded coconut
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