Fresh figs are mixed into the batter of this Fig Banana Bread. Take simple banana bread to the next level!
Fig Banana Bread
Banana bread is a staple in my kitchen as soon as the weather starts to cools down.
There’s something so comforting about a slice of warm banana bread with a mug of coffee or tea. It’s a treat you can enjoy anytime of day.
This is a small batch one loaf recipe for fig banana bread. It can easily be doubled or tripled as needed.
Banana Bread Ingredients
- Dry Mixture (all-purpose flour, baking soda, salt and cinnamon)
- Vanilla Extract
- Brown Sugar (light or dark variety)
- Ripe Bananas (this recipe only needs two!)
- Melted Unsalted Butter
- Chopped Figs (chopped dried figs also work)
When are figs in season?
In California there are several varieties of figs available. The most recognizable being (black) Mission, Kadota, and Brown Turkey.
In general, California figs are in season from June through November.
For this recipe, I used black Mission figs. They have dark purple skin on the outside and a bright magenta colored moist interior.
Substitute chopped dried figs if fresh figs are unavailable.
Interested in more fig desserts? Here are some reader favorites:
Hand Mixed Banana Bread
This fig banana bread requires no special equipment. No need for a stand mixer or electric hand mixer. Simply mix this recipe by hand using a sturdy spatula.
(GIR makes my favorite spatulas like the blue one photographed above.)
Bake this fig banana bread in a standard 9×5-inch (or 9×4-inch) loaf pan. Alternatively, you may use three mini 6×3-inch loaf pans. (Those smaller sizes are perfect for food gifts!)
For easy unmolding, line the loaf pan with parchment paper. Allow the parchment to extend past the edges.
Sliced figs are arranged on top of the batter before baking. Additionally, turbinado sugar is sprinkled on top to add crunch and sweetness.
The chopped figs mixed into the banana bread will significantly soften during baking. It adds a nice moistness to the bread.
For additional crunch, add 1/2 cup of chopped toasted nuts. Pistachios, walnuts, and pecans are great options!
Leftover and Storage:
Fig banana bread may be left at room temperature for several hours after baking. Transfer leftovers to an airtight container and store in the fridge for longer storage, up to three days.
Due to the fig’s high moisture content, it is best to keep leftovers chilled. Eat the bread chilled, bring to room temperature, or reheat in a toaster oven.
Fig Banana Bread
- 2 medium bananas (203 g), mashed
- 1/2 cup (113 g) unsalted butter, melted and cooled
- 2 large eggs, room temp
- 1 teaspoon pure vanilla extract
- 3/4 cup (160 g) brown sugar, packed
- 1 ½ cup (195 g) all-purpose flour
- 1 teaspoon baking soda
- 3/4 teaspoon kosher salt
- 1/2 teaspoon ground cinnamon
- 1 ½ cup chopped fresh figs,
- sliced figs, to garnish top
- turbinado sugar, to garnish top
- Preheat oven to 350°F. Grease loaf pan and line with parchment paper.
- In a large bowl, mash bananas with a fork until puree-like. Stir in melted butter until incorporated. Add in eggs and vanilla. Stir until well combined. Add brown sugar and mix until dissolved.
- In a small bowl, whisk together flour, baking soda, salt, and cinnamon. Add to wet mixture. Fold to combine until there are no longer any dry streaks of flour.
- Fold in chopped figs until well distributed. Transfer batter to prepared loaf pan. Arrange sliced figs on top. Sprinkle turbinado sugar, if desired.
- Bake for 55-60 minutes until toothpick inserted in center of bread comes out clean. Allow bread to cool in pan for 10 minutes before unmolding. Transfer bread to wire rack to cool.
- Use any variety of fresh figs available. Alternatively, you may use chopped dried figs.
- Add 1/2 cup of toasted nuts, if desired.
Leftovers and Storage:
- Fig banana bread may be left at room temperature for several hours after baking. Transfer leftovers to an airtight container and store in the fridge for longer storage, up to three days.
- Due to the fig’s high moisture content, it is best to keep leftovers chilled. Eat the bread chilled, bring to room temperature, or reheat in a toaster oven.