Guava Breakfast Cake & Jam

Looking for a unique treat your friends are sure to get excited about? Well in Hawaii, summertime is guava season and after harvesting more than you can imagine, I had to come up with something creative! If you can get your hands on this pretty pink fruit, it's a must try! 

Guava Cake Ingredients:

  • 2 c. all purpose flour
  • 1 1/2 tsp baking powder
  • 1 scoop Sneakz Organic Vanilla Protein Powder 
  • 1 1/2 tsp cinnamon
  • 1 1/2 c. butter softened
  • 1 c. brown sugar
  • 3 eggs
  • 1 tsp vanilla extract
  • 1/4 tsp coconut (optional)
  • 1 1/2 c. pureed Guava 
  • 1-2 mashed bananas 


  1. Preheat the oven to 350 degrees
  2. In a medium bowl, whisk together flour, baking powder and cinnamon. Set aside
  3. In a large bowl, cream together butter and brown sugar until it becomes fluffy 
  4. Add the eggs in one at a time, mixing between 
  5. Mix in extracts
  6. Gradually add in the flour mixture until well combined
  7. Fold in pureed guava and mashed banana 
  8. Pour mixture into a greased loaf pan and bake for 50-60 minutes or until a toothpick inserted into the center comes out clean.
  9. Cool in the pan for 15 minutes. Invert onto a wire rack and cool completely



Guava Jam Ingredients:
  1. 5-6 guavas ripe and fragrant
  2. 2-3 limes juiced
  3. 1 cup sugar (use half the amount of sugar compared to how much guava puree you have)
  4. pectin


  1. Scoop out the guava, seeds included and transfer the guava to a bowl. Use a potato masher or the back of a fork to mash the flesh, then transfer to a blender. Add the juice of two limes. Turn the blender on low speed to break up the flesh without pulverizing the seeds, about 20-30 seconds. Pour the guava pulp into the sieve and use the back of a spoon or a rubber spatula to stir and press the flesh and seeds against the side of the sieve. Allow the fruit to pass through, but the seeds to remain in the sieve. This will create your puree (same method to make the cake above)
  2. Confirm the amount of guava puree that you have by checking the measuring glass. Do this because you'll need half the amount of sugar than you have of the fruit. So if you have 2 cups of puree, you'll use 1 cup of sugar. Transfer the puree to a non-reactive pan. Add the sugar. Add 1 tablespoon of pectin for every cup of fruit you have. 2 cups fruit = 2 tablespoons pectin.
  3. Heat over medium-high heat stirring constantly until mixture comes to a rolling boil. Stir one minute and remove from heat. Transfer to a storage jar. Let cool to room temperature and refrigerate. Spread on your cake or use on toast, oatmeal, ect!