Fig and Banana Loaf

Fig and Banana Loaf

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"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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1 h 15 m servings 137 cals
Serving size has been adjusted!

Original recipe yields 20 servings



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

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  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.


  1. 16 Ratings

Most helpful positive review

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 ...

Most helpful critical review

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

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 ...

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 ...

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...

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 ...

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 to...

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,...

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

Yes it was superb, nice and moist, turned out a treat, I have 23 fig trees and need every fig recipe I can get my hands on, I also sliced some figs and laid them on the top before putting the ti...

Used fresh, in-season figs instead of dried, added pecans, put in a dash of almond oil and made in muffin cups for easy breakfast on the road. Cooked for 40 rather than 55 because they were muff...

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