Valley Fig Growers

California Fig Banana Bread

The key to great banana bread with figs is to use ripe bananas. Whether you opt for chopped mission dried figs or golden dried figs, we have a hunch our California Fig Banana Bread will become your new favorite. 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)


2 cups (10 ounces) unbleached all-purpose flour

3/4 cup (5 1/4 ounces) sugar

3/4 teaspoon baking soda

1/2 teaspoon table salt

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

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

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

2 large eggs

1/4 cup whole or low-fat plain yogurt

1 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