Chocolate California Fig Banana Bread
What's better than banana bread? Banana bread with chocolate chips is the best banana bread with chocolate chips recipe because of chewy California Figs.
Servings: 1 loaf
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 1/2 cups banana very ripe, mashed
- 2 eggs large
- 1/2 cup oil
- 1 tsp vanilla extract
- 1 cup Orchard Choice or Sun-Maid California Figs stemmed, chopped
- 1/2 cup miniature chocolate morsels
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.
Calories: 2516kcal | Carbohydrates: 517g | Protein: 44g | Fat: 33g | Saturated Fat: 16g | Cholesterol: 341mg | Sodium: 1411mg | Potassium: 1815mg | Fiber: 16g | Sugar: 293g | Vitamin A: 890IU | Vitamin C: 20.5mg | Calcium: 437mg | Iron: 15.4mg