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California Fig Banana Bread

Have you tried banana bread with figs? The addition of sweet morsels of figs and crunchy macadamias will make our California Fig Banana Bread a new favorite.
Course: Bread, Breakfast
Keyword: Banana Bread with Figs, Fig Banana Bread
Servings: 1 loaf
Calories: 3350kcal

Ingredients

  • 2 cups all-purpose flour unbleached
  • 3/4 cup sugar
  • 3/4 tsp baking soda
  • 1/2 tsp table salt
  • 1 cup Orchard Choice or Sun-Maid California Figs stemmed and chopped into 1/4" pieces
  • 3 bananas large, very ripe, mashed well
  • 6 tbsp unsalted butter melted and cooled
  • 2 eggs large
  • 1/4 cup plain yogurt whole or low-fat
  • 1 tsp vanilla extract
  • 3/4 cup macadamia nuts chopped, toasted

Instructions

  • 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.
  • 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.
  • 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.
  • Let the loaf cool in pan for 10 minutes, then turn out into a wire rack and let cool for 1 hour before serving.

Notes

Valley Fig Growers is a proud sponsor of Cook's Country TV.

Nutrition

Calories: 3350kcal | Carbohydrates: 449g | Protein: 52g | Fat: 159g | Saturated Fat: 61g | Cholesterol: 519mg | Sodium: 2285mg | Potassium: 2237mg | Fiber: 26g | Sugar: 210g | Vitamin A: 2960IU | Vitamin C: 33mg | Calcium: 302mg | Iron: 17.9mg