Recipe by MissV
"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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firmly packed brown sugar
1 1/3 cups
mashed ripe bananas
2 1/2 cups
whole wheat flour
dried figs, chopped
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!
The texture is lovely, but the taste is a little bland, even after I added some ginger. It makes 18 normal size muffins.
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.
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!
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 :)
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!
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.
So yummy!! I used 1% milk. A hit with everyone....even those who "don't like figs!"
* Percent Daily Values are based on a 2,000 calorie diet.
Fig and Banana Loaf
Serving Size: 1/20 of a recipe
Servings Per Recipe: 20
Amount Per Serving
Calories from Fat: 23
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