Pineapple guava is a beautiful plant that does well in Mediterranean climates (such as sunny SoCal) and when the fruits fall, they FALL. It becomes pineapple guava to the point that you just dont know what to do with them anymore. So bake them into a slightly sweet breakfast bread!
Ingredients:
DRY:
- 1 1/2 cups flour
- 2 tsp baking powder
- 1/4 tsp baking soda
- 3/4 tsp salt
WET:
- 1 1/2 cup skinned and smashed pineapple guava (If short on supply, you can substitute missing pineapple guava with applesauce)
- 1 egg (always buy “pasture-raised” for happier hens!)
- 2 Tbsp butter softened to room temperature
- 1/3 to 1/2 cup sugar (depending on desired sweetness)
OTHER:
- about 5-6 pineapple-guavas sliced into thin rounds
- 1 Tbsp butter
- a sprinkle of sugar of choice (I used coconut, can also be brown or white)
Instructions:
* hint on preparing the mashed pineapple guava: cut the fruit in half, scoop out the insides (if the inside of the fruit is very brown do not use it, it may have a bitter taste), and then smash with a fork. It is hard to say how many you will need because I have seen the fruits varying in size from the size of my thumb to the size of my fist, it really just depends on the season! *
Preheat oven to 350 Fahrenheit.
Melt 1 Tbsp butter in loaf pan and spread around all edges. Sprinkle the bottom of the pan with your sugar of choice and then layer up the thinly sliced pineapple guava in your favorite pattern.
In a bowl, blend together all dry ingredients. (Sifting them will create a smoother texture but I did NOT sift mine and it was still yummy.)
In a separate bowl, mix together all wet ingredients. Mix thoroughly.
Combine the wet and dry ingredients. Mix well. It will have a thick consistency.
Pour mix into loaf pan, spreading batter to the edges. * Knowing that the loaf would rise more in the middle, I spread more of the batter to the outer edges so the loaf could sit flat when turned upside down. *
Bake for 50-60 minutes.
Top will be slightly golden when ready to remove.
Allow to cool in pan for up to 10 minutes before turning over onto cooling rack.
Allow to cool completely on rack. Store in fridge.
Enjoy!
