Fig and Banana Loaf9 Reviews
- Prep: 20 min
- Cook: 55 min
- Ready In: 1 hr 15 min
“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.” - by MissV
Original recipe yields 2 - 8x4 inch loaves
- Preheat an oven to 350 degrees F (175 degrees C). Lightly grease two 8.5 x4.5 inch pans.
- 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.
- 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.
Amount Per Serving (20 total)
- 137 cal
- 2.5 g
- 27.3 g
Based on a 2,000 calorie diet
Reviews (9)Rate This Recipe
"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..." See more. The only change I made was to add some walnuts, which were a nice touch. I will definately make this again!"
"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 m..." See moreake it again, I will reduce the amount of cinnamon and add other spices, like maybe nutmeg or allspice, for a richer flavor."
Melissa in Tucson
"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, ligh..." See moretly sweet. I used the olive oil and didn't notice a flavor change, but appreciated the healthier oil ingredient. Recipe is a keeper, thanks!"
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