Every September I head behind our property to the immense fig tree that is growing in an empty field to forage for figs. I love fresh figs and for almost a month I am lucky enough to be able to pick a bowl full almost daily. This year I’ve used the figs to make two batches of fig jam, fig muffins, roasted fig and onion relish, as well as a couple of fig desserts I sent over to our farmhouse guests.
This banana fig bread was one of my favorite baked treats I made recently using my fig bounty and it was very moist and tasty. The combination of figs and bananas was great, and I used some farro flour in place of some of the all-purpose flour to boost the nutrition.
I have started to use organic sucanat, which is dried sugar cane juice in place of white sugar in some of my recipes and found it worked really well in this particular recipe as well. This recipe makes two 9 x 5 inch loaves, so I froze one for later.
- 1 Stick (4 Ounces) Unsalted Butter, Softened
- 1 1/3 Cup Unrefined Sugar (or Brown Sugar)
- 4 Large Eggs
- 2 1/2 Cups Mashed Ripe Bananas ( About 5 to 6 Medium)
- 1/2 Cup Low Fat Plain Yogurt
- 2 Cups All-purpose Flour
- 2 Cups Farro Flour (or Spelt or Whole Wheat Pastry Flour)
- 4 Teaspoons Baking Powder
- 1/2 Teaspoon Baking Soda
- 1/2 Teaspoon Salt
- 1 1/2 Teaspoons Ground Cinnamon
- 1 Cup Chopped Walnuts
- 1 1/2 Cup Chopped Fresh Figs Plus Two For Top
- Preheat oven to 350 degrees F. and lightly grease and flour two 9X5 inch loaf pans.
- In a large bowl, cream together the butter and sugar, then add the eggs and beat well until blended.
- Add the bananas and yogurt to the egg mixture and blend well.
- In a separate bowl stir together the two flours, baking powder and soda, salt, and cinnamon.
- Dump the dry ingredients into the bowl with the wet and mix just until combined.
- Fold in the walnuts and chopped figs.
- Pour the batter into the prepared pans.
- Slice two figs and place on the top of each pan.
- Bake for about 45 minutes, or until a cake tester comes out clean when inserted into the center.
- Cool for 10 minutes then remove the loaves from the pans and continue to cool on a wire rack.