Valley Fig Growers

Chocolate California Fig Banana Bread

Makes 1 loaf.


2  cups all purpose flour

1  cup granulated sugar

1  teaspoon baking powder

1/2  teaspoon baking soda

1/4  teaspoon salt       

1 1/2 cups mashed, very ripe bananas (about 4) 

2 large eggs

1/2 cup vegetable oil 

1 teaspoon vanilla extract

1 cup stemmed, chopped (1/2-inch) Blue Ribbon Orchard Choice or Sun-Maid California Figs

1/2 cup miniature chocolate morsels


  1. Adjust oven rack to middle position and heat oven to 350˚.  Oil 9-x-5-inch loaf pan.  In large bowl, whisk together flour, sugar, baking powder, soda and salt. In separate bowl, whisk together bananas, eggs, oil and vanilla.  Whisk liquids into dry ingredients, mixing just until blended. Stir in figs and chocolate. Scrape batter into prepared pan. Bake 60 to 70 minutes (cover with foil after about 30 minutes to prevent over browning) or until pick inserted in center comes out clean.  Cool 10 minutes in pan. Run sharp knife around edge of pan and remove bread from pan to wire rack to cool. Wrap airtight and store at room temperature or freeze. 

Photo David Campbell

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