Valley Fig Growers

California Fig and Banana Bread

The key to great banana bread is ripe banana. If using a nonstick loaf pan, on which the sides are very slick, grease and flour sides as well as the bottom.

Makes one 8-inch loaf (8-10 slices)


 cups (10 ounces) unbleached all-purpose flour

cup (5 1/4 ounces) sugar

 teaspoon baking soda

teaspoon table salt

cup (6 ounces) Blue Ribbon Orchard Choice or Sun-Maid California Figs, stemmed and chopped into 1/4-inch pieces

 large very ripe bananas, mashed well (1 ½ cups)

tablespoons (3/4 stick) unsalted butter, melted and cooled

large eggs

cup whole or low-fat plain yogurt

teaspoon vanilla extract

3/4 cup chopped macadamia nuts, toasted 


  1. Adjust oven rack to lower middle position and heat oven to 350 degrees. Grease an 8 1/2 by 4 1/2 inch loaf pan.
  2. Whisk the flour, sugar, baking soda, and salt and figs together in a large bowl. In a medium bowl, whisk the mashed bananas, melted butter, eggs, yogurt, and vanilla together. Gently fold the banana mixture into the flour mixture with a rubber spatula until just combined (do not over mix). Fold in the macadamias. The batter will look thick and chunky.
  3. Scrape batter into the prepared pan and smooth the top. Bake until golden brown and toothpick inserted into the center comes out with just a few crumbs attached, about 55 minutes, rotating the pan halfway through baking.
  4. Let the loaf cool in pan for 10 minutes, then turn out into a wire rack and let cool for 1 hour before serving.

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Nutrition Information

amount per serving

  • Calories 394
  • % Calories from Fat 38%
  • Fat 17
  • Cholesterol 61
  • Protein 6
  • Carbohydrates 57
  • Fiber 5
  • Iron 2
  • Sodium 230
  • Calcium 55
  • Potassium 316