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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.
Servings: 1 loaf
- 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
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.
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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