Fresh figs are mixed into the batter of this Fig Banana Bread. Take simple banana bread to the next level!
Table of Contents
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)
- Eggs
- 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
Ingredients
- 2 medium bananas, (200-210 g) mashed
- ½ cup unsalted butter, (113 g) melted and cooled
- 2 large eggs, ,room temp
- 1 teaspoon pure vanilla extract
- ¾ cup brown sugar, (150 g), packed
- 1 ½ cup all-purpose flour, (195 g)
- 1 teaspoon baking soda
- ¾ teaspoon kosher salt
- ½ teaspoon ground cinnamon
- 1 ½ cup chopped fresh figs
- sliced figs,, to garnish top
- turbinado 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.
Notes
Ingredient 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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate & comment below!
Easy to make, turned out looking good
I have dried fig pieces to use. Do you think it’s necessary to soak in a bit of water before mixing into batter?
It depends on how moist the dried fig pieces are. If they are very hard, I suggest soaking it in warm water or liquor to soften.
Really enjoyed the flavor and density of the bread but I did have a bit of a problem with the rising of the bread. At the bottom of the loaf, it could have risen more. I made sure the baking soda was within the best by date which was Feb 26,2022. Any suggestions? Thanks!!
Thanks for trying the recipe! There are several factors that could have contributed to the rising. 1.) What kind of loaf pan did you use? Metal, ceramic, and glass all transfer heat a little differently. 2.) Did you bake the loaf in the center rack of the oven? 3.) Overmixing the batter can lead to a dense loaf. Mix just until there are no longer any dry streaks of flour.
I hope that helps!
This is a delicious recipe. I made it into muffins…my mods: replaced the brown sugar with 1/3 cup maple syrup, replaced 1/2 cup AP flour with 1/2 cup whole wheat flour. Poured in to muffin tin and baked for about 22 minutes. Tastes like banana bread!
Thanks for sharing! I’ll have to try using maple syrup next time!
I have two loaves in the oven and I think this is the fourth time I’ve made it. I love this recipe! I have two giant fig trees and I freeze the figs so I can have them in baked goods all year long.
That’s wonderful to hear! Thank for you sharing. Wow, I wish I had fig trees!
This recipe wss the best i hav fig tree thats almost 19yrs in growth.i get so many figs,i was just tired of canning tons of jam.thank u gor this recipe, easy great use of my figs,and the center did not sink in.beautiful breads i double the recipe and had enough to share. Again must try if reviewing this ladies recipe, you will not regret!
Thank you for trying the recipe! Wow, 19 year old fig tree! Must be so nice to get fresh tree ripen figs!
Fabbo cake. I used srf with no baking soda and if there is any loss of yumm then my bad and I lose. Come on fig tree make me some more figs.
Thanks for sharing your experience! Glad you enjoyed it!
I doubled the recipe to make 2 loaves, and I am glad I did because it was an excellent bread, with great flavors! Also I realized once they were in the oven that I had forgotten the eggs! It was still great, I just had to keep refrigerated, so if anyone has an egg-free diet, you can still do it! This is a keeper! Thank you!
It came out really well! Tastes like fruit cake. Thank you for sharing your recipe. I had been looking for a way to use my fresh figs other than canning them or making fig newtons. I like that you can make this bread without using a mixer. I just used my spatula and wooden spoon.
Definitely a keeper!
making it for the second time, very moist and delicious.
Thanks for trying the recipe! I’m glad you enjoyed it!