Fig and Banana Loaf Recipe -
Fig and Banana Loaf Recipe
  • READY IN hrs

Fig and Banana Loaf

Recipe by  

"This hearty loaf is a healthy rendition of the classical banana bread. Serves as an excellent start to any day, and is great for an afternoon tea. Figs can be substituted with dates or raisins."

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Ingredients Edit and Save

Original recipe makes 2 - 8x4 inch loaves Change Servings
  • PREP

    20 mins
  • COOK

    55 mins

    1 hr 15 mins


  1. Preheat an oven to 350 degrees F (175 degrees C). Lightly grease two 8.5 x4.5 inch pans.
  2. Mix together the eggs, soy milk, brown sugar, oil, and mashed bananas in a bowl until evenly blended; set aside. In a large bowl, stir together the whole wheat flour, baking powder, salt, and cinnamon; pour in the egg mixture, and stir just until combined. Divide batter into prepared pans.
  3. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 55 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
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Reviews More Reviews

Most Helpful Positive Review
Oct 16, 2009

I had a bucket of dried figs sitting around and didn't know what to do with them. This recipe was perfect. The figs made the loaf moist with a good texture and compliment the flavour of bananas nicely. The only change I made was to add some walnuts, which were a nice touch. I will definately make this again!

Most Helpful Critical Review
Apr 27, 2013

The texture is lovely, but the taste is a little bland, even after I added some ginger. It makes 18 normal size muffins.


16 Ratings

Aug 23, 2010

This was very good and moist, but I save 5 stars for amazing. I used 3/4 cups fresh figs instead of dried and 1/4 cup chopped walnuts, regular milk and white flour (what I had on hand). I think if I make it again, I will reduce the amount of cinnamon and add other spices, like maybe nutmeg or allspice, for a richer flavor.

Nov 02, 2011

My only changes were to use regular milk instead of soy, and I chopped and soaked my figs in the microwave for a minute in a little water to soften them up. It made a dense, moist loaf, pefectly, lightly sweet. I used the olive oil and didn't notice a flavor change, but appreciated the healthier oil ingredient. Recipe is a keeper, thanks!

Aug 24, 2011

I needed to use up some figs and gave this recipe a try and I'm glad I did. It's really good! I used AP flour since that's all I had and a bit more cinnamon, but other than that, followed the recipe exactly. Definitely will make this again! **update** So I made muffins with this recipe and I baked for 25-30 mins. @ 350 degrees F. Turned out very nice :)

Jun 20, 2011

While I can't giving it a super-glowing review, I was still impressed with the flavor and moistness of this recipe. I used whole milk and AP flour because it's all I had on hand. I also added toasted, chopped walnuts, which was a pleasant addition. I think next time I will up the bananas (I may have been slightly short??) and cinnamon... then I'll have a winner. They had perfectly puffed tops (I made muffins...). I'm willing to give this another go!

Jan 10, 2012

Wow. This is a healthy recipe for a normally fat laden breakfast treat. I could not believe how moist this bread is with only the 2 tablespoons of oil. I didn't have whole wheat flour around, but I just used 3 cups of white, unbleached instead and just regular milk in place of the soy. Love. Love. Love. Yummy...I didn't feel a bit of guilt eating this and I can serve it in good conscience to my kids.

Jul 26, 2012

So yummy!! I used 1% milk. A hit with everyone....even those who "don't like figs!"


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  • Calories
  • 137 kcal
  • 7%
  • Carbohydrates
  • 27.3 g
  • 9%
  • Cholesterol
  • 19 mg
  • 6%
  • Fat
  • 2.5 g
  • 4%
  • Fiber
  • 3.6 g
  • 14%
  • Protein
  • 3.6 g
  • 7%
  • Sodium
  • 206 mg
  • 8%

* Percent Daily Values are based on a 2,000 calorie diet.

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