Fig and Banana Loaf

Fig and Banana Loaf
  • PREP TIME
    20 mins
  • COOK TIME
    55 mins
  • TOTAL TIME
    1 hrs 15 mins
  • SERVING
    20 People
  • VIEWS
    63

Embrace a wholesome twist on classic banana bread with this deeply satisfying loaf. The natural sweetness of figs and ripe bananas creates a delightful treat that's perfect for breakfast, brunch, or a cozy afternoon snack. Feel free to experiment with other dried fruits for a unique flavor profile.

Ingridients

Adjust Servings

Nutrition

  • Carbohydrate
    27 g
  • Cholesterol
    19 mg
  • Fiber
    4 g
  • Protein
    4 g
  • Saturated Fat
    1 g
  • Sodium
    206 mg
  • Sugar
    13 g
  • Fat
    3 g
  • Unsaturated Fat
    0 g

DIRECTIONS

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Image Step 01
01 Step

Recipe View 5 mins Preheat oven to 350°F (175°C). Lightly grease two 8.5 x 4.5 inch loaf pans. (5 minutes)

Image Step 02
02 Step

Recipe View 5 mins In a large bowl, whisk together the eggs, soy milk, brown sugar, and olive oil until well combined. Stir in the mashed bananas. (5 minutes)

Image Step 03
03 Step

Recipe View 3 mins In a separate large bowl, whisk together the whole wheat flour, baking powder, salt, and cinnamon. (3 minutes)

Image Step 04
04 Step

Recipe View 5 mins Pour the wet ingredients into the dry ingredients and gently stir until just combined. Be careful not to overmix. Fold in the chopped dried figs. (5 minutes)

Image Step 05
05 Step

Recipe View 2 mins Divide the batter evenly between the prepared loaf pans. (2 minutes)

Image Step 06
06 Step

Recipe View 55 mins Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean. (55 minutes)

Image Step 07
07 Step

Recipe View 10 mins Let the loaves cool in the pans for 10 minutes before transferring them to a wire rack to cool completely. (10 minutes)

For a richer flavor, toast the chopped figs lightly before adding them to the batter.
Add 1/2 cup of chopped walnuts or pecans for extra texture and nutty flavor.
Store the cooled loaf in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.
If you don't have whole wheat flour, you can substitute with all-purpose flour. The texture will be slightly different.
Dates or raisins make a great alternative to figs.

Ignacio Wolff

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

RECIPE REVIEWS

Avarage Rating: 4.2/ 5 ( 21 Ratings)
Total Reviews: (5)
  • Anabelle Rolfson

    My family loved this! It's not too sweet, which is exactly what I was looking for.

  • Melvina Wintheiser

    Easy to follow recipe and the loaf came out moist and flavorful.

  • Felipe Borer

    I've made this loaf several times now, and it always turns out perfectly. It's a great way to use up ripe bananas.

  • Elyssa Larson

    The whole wheat flour gives it a lovely, hearty texture. I also added some walnuts for extra crunch.

  • Kayley Cormier

    This recipe is fantastic! I substituted dates for the figs and it was delicious.

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