Moist Fig and Banana Loaf

Name: Moist Fig and Banana Loaf
Prep time: 15 min
Cook time: 60 min
Total time: 75 min
Yield: 10 slices
Cuisine: Canadian
Ingredients: 1 1/2 cup all-purpose flour (spooned and levelled); 1 tsp baking soda; 1/2 tsp salt; 1/2 cup unsalted butter (melted and cooled); 3/4 cup brown sugar (packed); 2 large eggs (room temperature); 1 cup ripe bananas (mashed, about 2 bananas); 1 tsp vanilla extract; 1 cup dried figs (chopped)

75 min 10 slices Easy

All Recipes

A delightful fig and banana loaf that's moist, flavourful, and perfect for breakfast or as a snack.

Prep

15 min

Cook

60 min

Total

75 min

Servings

Difficulty

Easy

This fig and banana loaf is a delightful combination of sweet bananas and the rich, chewy texture of figs. It's a perfect treat for those who enjoy a twist on the traditional banana bread. Whether you're a fan of figs or just looking to try something new, this loaf offers a delicious and moist experience. The natural sweetness from the bananas pairs beautifully with the unique flavour of dried figs, creating a loaf that's not only tasty but also packed with nutrients. This recipe is perfect for breakfast, an afternoon snack, or even a dessert option. The added figs elevate the classic banana loaf to a new level of deliciousness.

Instructions

Preheat Oven

Preheat your oven to 350°F (175°C) and grease a 9x5 inch loaf pan.

Mix Dry Ingredients

In a medium bowl, whisk together the flour, baking soda, and salt.

Prepare Wet Ingredients

In a large bowl, whisk together the melted butter and brown sugar until smooth. Add the eggs, mashed bananas, and vanilla extract, and mix until well combined.

Pro tip: Ensure butter is cooled to prevent cooking the eggs.

Combine Ingredients

Gently fold the dry ingredients into the wet mixture until just combined. Do not overmix.

Pro tip: Overmixing can lead to a dense loaf.

Add Figs

Fold in the chopped figs until evenly distributed throughout the batter.

Pro tip: Chop figs finely for even distribution.

Bake the Loaf

Pour the batter into the prepared loaf pan and smooth the top. Bake for 60 minutes or until a toothpick inserted into the centre comes out clean.

Pro tip: Check at 55 minutes to prevent overbaking.

Cool the Loaf

Allow the loaf to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Pro tip: Cooling in the pan helps the loaf firm up.

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Tips & Tricks

Use ripe bananas for a sweeter loaf.
Chop figs finely to distribute flavour.
Fold ingredients gently to avoid dense loaf.

Frequently Asked Questions

Can I use fresh figs instead of dried figs?

Yes, you can use fresh figs, but the texture and moisture content may change slightly. Dry them a bit before using.

How many calories are in a slice of fig and banana loaf?

Each slice contains approximately 220 calories.

How long can I store fig and banana loaf?

Store in an airtight container for up to 3 days at room temperature or a week in the fridge.

Can I freeze fig and banana loaf?

Yes, wrap it tightly and freeze for up to 3 months. Thaw overnight in the fridge before serving.

What can I serve with fig and banana loaf?

Serve with butter, cream cheese, or a drizzle of honey. It's excellent with tea or coffee.

Serving Suggestions

Serve your fig and banana loaf warm, ideally with a pat of butter or a drizzle of honey for added sweetness. Pair it with a cup of tea or coffee for a comforting snack. This loaf can be made ahead and stored in an airtight container for up to 3 days at room temperature or refrigerated for up to a week. It also freezes well, so consider making an extra loaf to have on hand for unexpected guests or a quick breakfast option.