Autumn is one of my favourite times of the year as it heralds the return of the Feijoa to our fruit bowl. We have two small trees that we planted a couple of years ago. They are both different varieties and last year we got a bowl worth of fruit off them both as they were still quite small but this year they are bursting with fruit. I needed to use some of them up fast so I decided to make feijoa bread based on a banana bread recipe. I found a couple online and took the bits I liked from both of them and came up with this recipe.

2 cups feijoas, scooped out

1/2 cup brown sugar

1 egg

1 tsp vanilla extract

1/3 cup greek yoghurt

110g melted butter

1 tsp cinnamon

1 tsp ginger

1 tsp baking soda

pinch salt

2 cups flour

Mix the feijoas, brown sugar, egg, yoghurt and vanilla together then mix in the melted butter.  Sift all the dry ingredients together and gently mix with the wet ingredients.  Pour into a loaf tin and bake in oven preheated to 180°C for 60 minutes or until skewer inserted into bread comes out clean.  Leave to cool in tin for 5 mins then transfer to cooling rack until completely cool.  Delicious with a cup of tea and slathered with butter.  Sorry no photo of the finished product, it didn’t last long enough!