Ultimate afternoon tea treat

Alesha Ruddenklau
Alesha Ruddenklau
We all know and love banana bread but this recipe by Otago Polytechnic culinary arts student Alesha Ruddenklau may just take top spot.

This loaf combines the traditional flavours of date and ginger with the ever popular feijoa to create an ultimate afternoon tea treat.

It is a versatile recipe. Incredibly easy to whip up and transport, this loaf is perfect for a potluck, office meeting, as a gift for someone you love or simply to treat your family with on a dreary day.

Best enjoyed by cutting yourself a hearty slice and slathering with butter. You may have to bake more than one loaf if you have a few people in your household, as this loaf does not last for long.


Photo: Otago Polytechnic
Photo: Otago Polytechnic
Feijoa, ginger and date loaf

1⅓ cups of feijoa (peeled and diced)
1⅓ cups of dates (pitted and diced)
1 cup of brown sugar
70g butter
¾ cup boiling water
1 egg (lightly beaten)
1 tsp of vanilla essence
1¾ cups of flour
½ tsp ginger
1 tsp baking soda
1 tsp baking powder

Preheat oven to 180degC and place the rack just below the middle of the oven. Line a loaf tin with baking paper. Place feijoas, dates, water, sugar and butter into a pot and stir to combine.

Set over a medium heat and bring to the boil.

Reduce heat to a simmer and allow mixture to simmer for five minutes. Set aside to cool.

Add egg and vanilla and stir to combine.

Sift flour, baking powder and baking soda into mixture and fold gently to combine. Do not overmix.

Working quickly, pour the mixture into the prepared loaf tin and pop in the oven.

Bake for 45-55 minutes, or until a skewer comes out clean when inserted in the centre of loaf.

Remove from oven and place on a cooling rack. Serve warm, or cool (it will be easier to slice when cooled) with or without butter.

Store in a tightly sealed container for up to three days.

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