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Brown sugar banana bread mixed with chopped figs in the batter and sliced figs on top to garnish.
5 from 14 votes

Fig Banana Bread

Fresh figs are mixed into the batter of this Fig Banana Bread. Take simple banana bread to the next level! 
Yield: one 9x5-inch loaf
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes
Course: Bread, Breakfast
Cuisine: American
Servings: 10
Calories: 273kcal
Author: Maryanne Cabrera

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

Calories: 273kcal, Carbohydrates: 42g, Protein: 4g, Fat: 11g, Saturated Fat: 6g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 0.4g, Cholesterol: 62mg, Sodium: 305mg, Potassium: 217mg, Fiber: 2g, Sugar: 25g, Vitamin A: 402IU, Vitamin C: 3mg, Calcium: 39mg, Iron: 1mg