Home · Recipes Fig Banana Bread Author: Maryanne CabreraPublished: Aug 15, 2019Updated: Oct 16, 2023 View Recipe38 ReviewsThis post may contain affiliate links. Read our disclosure policy. 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)EggsVanilla ExtractBrown Sugar (light or dark variety)Ripe Bananas (this recipe only needs two!)Melted Unsalted ButterChopped 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: Oatmeal Fig CookiesFig Pistachio BostockCaramel Fig Chocolate CakeHoney Earl Grey Fig Cake 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 5 from 13 votes Fresh figs are mixed into the batter of this Fig Banana Bread. Take simple banana bread to the next level! Yield: one 9×5-inch loaf Prep Time: 10 minutes minutesCook Time: 1 hour hourTotal Time: 1 hour hour 10 minutes minutes Servings: 10 Print Recipe Pin Recipe Rate Recipe Ingredients2 medium bananas (203 g), mashed½ cup (113 g) unsalted butter, melted and cooled2 large eggs, room temp1 teaspoon pure vanilla extract¾ cup (160 g) brown sugar, packed1 ½ cup (195 g) all-purpose flour1 teaspoon baking soda¾ teaspoon kosher salt½ teaspoon ground cinnamon1 ½ cup chopped fresh figs,sliced figs, to garnish topturbinado sugar, to garnish top Instructions 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. NotesIngredient Notes: 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. Freezer: Fully cool the bread. Wrap in plastic wrap and store inside a ziptop freezer bag. It will keep in the freezer for up to 3 months. 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. Author: Maryanne Cabrera Course: Bread, BreakfastCuisine: AmericanKeyword: fig banana bread, fig recipe, banana bread Did you make this recipe?Show us on Instagram! Tag @littleepicurean and hashtag #littleepicurean.