Home · Recipes · Desserts & Baking · Breads & Rolls · Quick Breads Fig Banana Bread Author: Maryanne CabreraPublished: Aug 15, 2019Updated: Oct 16, 2023 View Recipe38 ReviewsThis post may contain affiliate links. Read our disclosure policy. Fresh figs are mixed into the batter of this Fig Banana Bread. Take simple banana bread to the next level! Fig Banana Bread Banana bread is a staple in my kitchen as soon as the weather starts to cools down. There’s something so comforting about a slice of warm banana bread with a mug of coffee or tea. It’s a treat you can enjoy anytime of day. This is a small batch one loaf recipe for fig banana bread. It can easily be doubled or tripled as needed. Banana Bread Ingredients Dry Mixture (all-purpose flour, baking soda, salt and cinnamon) Eggs Vanilla Extract Brown Sugar (light or dark variety) Ripe Bananas (this recipe only needs two!) Melted Unsalted Butter Chopped Figs (chopped dried figs also work) When are figs in season? In California there are several varieties of figs available. The most recognizable being (black) Mission, Kadota, and Brown Turkey. In general, California figs are in season from June through November. For this recipe, I used black Mission figs. They have dark purple skin on the outside and a bright magenta colored moist interior. Substitute chopped dried figs if fresh figs are unavailable. Interested in more fig desserts? Here are some reader favorites: Oatmeal Fig Cookies Fig Pistachio Bostock Caramel Fig Chocolate Cake Honey Earl Grey Fig Cake Hand Mixed Banana Bread This fig banana bread requires no special equipment. No need for a stand mixer or electric hand mixer. Simply mix this recipe by hand using a sturdy spatula. (GIR makes my favorite spatulas like the blue one photographed above.) Bake this fig banana bread in a standard 9×5-inch (or 9×4-inch) loaf pan. Alternatively, you may use three mini 6×3-inch loaf pans. (Those smaller sizes are perfect for food gifts!) For easy unmolding, line the loaf pan with parchment paper. Allow the parchment to extend past the edges. Sliced figs are arranged on top of the batter before baking. Additionally, turbinado sugar is sprinkled on top to add crunch and sweetness. The chopped figs mixed into the banana bread will significantly soften during baking. It adds a nice moistness to the bread. For additional crunch, add 1/2 cup of chopped toasted nuts. Pistachios, walnuts, and pecans are great options! Leftover and Storage: Fig banana bread may be left at room temperature for several hours after baking. Transfer leftovers to an airtight container and store in the fridge for longer storage, up to three days. Due to the fig’s high moisture content, it is best to keep leftovers chilled. Eat the bread chilled, bring to room temperature, or reheat in a toaster oven. Fig Banana Bread 5 from 14 votes Fresh figs are mixed into the batter of this Fig Banana Bread. Take simple banana bread to the next level! Yield: one 9×5-inch loaf Prep Time: 10 minutes minutesCook Time: 1 hour hourTotal Time: 1 hour hour 10 minutes minutes Servings: 10 Print Recipe Pin Recipe Rate Recipe Ingredients▢ 2 medium bananas (200-210 g) mashed▢ ½ cup unsalted butter (113 g) melted and cooled▢ 2 large eggs ,room temp▢ 1 teaspoon pure vanilla extract▢ ¾ cup brown sugar (150 g), packed▢ 1 ½ cup all-purpose flour (195 g)▢ 1 teaspoon baking soda▢ ¾ teaspoon kosher salt▢ ½ teaspoon ground cinnamon▢ 1 ½ cup chopped fresh figs▢ sliced figs, to garnish top▢ turbinado sugar, to garnish top Instructions Preheat oven to 350°F. Grease loaf pan and line with parchment paper.In a large bowl, mash bananas with a fork until puree-like. Stir in melted butter until incorporated. Add in eggs and vanilla. Stir until well combined. Add brown sugar and mix until dissolved.In a small bowl, whisk together flour, baking soda, salt, and cinnamon. Add to wet mixture. Fold to combine until there are no longer any dry streaks of flour.Fold in chopped figs until well distributed. Transfer batter to prepared loaf pan. Arrange sliced figs on top. Sprinkle turbinado sugar, if desired. Bake for 55-60 minutes until toothpick inserted in center of bread comes out clean. Allow bread to cool in pan for 10 minutes before unmolding. Transfer bread to wire rack to cool. NotesIngredient Notes: Use any variety of fresh figs available. Alternatively, you may use chopped dried figs. Add 1/2 cup of toasted nuts, if desired. Leftovers and Storage: Fig banana bread may be left at room temperature for several hours after baking. Transfer leftovers to an airtight container and store in the fridge for longer storage, up to three days. Freezer: Fully cool the bread. Wrap in plastic wrap and store inside a ziptop freezer bag. It will keep in the freezer for up to 3 months. Due to the fig’s high moisture content, it is best to keep leftovers chilled. Eat the bread chilled, bring to room temperature, or reheat in a toaster oven. NutritionCalories: 273kcal | Carbohydrates: 42g | Protein: 4g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 62mg | Sodium: 305mg | Potassium: 217mg | Fiber: 2g | Sugar: 25g | Vitamin A: 402IU | Vitamin C: 3mg | Calcium: 39mg | Iron: 1mg Author: Maryanne Cabrera Course: Bread, BreakfastCuisine: American Did you make this recipe?Show us on Instagram! Tag @littleepicurean and hashtag #littleepicurean.
Mariane says: October 8, 2020 It came out really well! Tastes like fruit cake. Thank you for sharing your recipe. I had been looking for a way to use my fresh figs other than canning them or making fig newtons. I like that you can make this bread without using a mixer. I just used my spatula and wooden spoon. Definitely a keeper! Reply
SophieEV says: October 11, 2020 I doubled the recipe to make 2 loaves, and I am glad I did because it was an excellent bread, with great flavors! Also I realized once they were in the oven that I had forgotten the eggs! It was still great, I just had to keep refrigerated, so if anyone has an egg-free diet, you can still do it! This is a keeper! Thank you! Reply
Mark Green says: June 12, 2021 Fabbo cake. I used srf with no baking soda and if there is any loss of yumm then my bad and I lose. Come on fig tree make me some more figs. Reply
Sandra cole says: August 15, 2021 This recipe wss the best i hav fig tree thats almost 19yrs in growth.i get so many figs,i was just tired of canning tons of jam.thank u gor this recipe, easy great use of my figs,and the center did not sink in.beautiful breads i double the recipe and had enough to share. Again must try if reviewing this ladies recipe, you will not regret! Reply
Maryanne Cabrera says: August 23, 2021 Thank you for trying the recipe! Wow, 19 year old fig tree! Must be so nice to get fresh tree ripen figs!
Sherri P says: September 20, 2021 I have two loaves in the oven and I think this is the fourth time I’ve made it. I love this recipe! I have two giant fig trees and I freeze the figs so I can have them in baked goods all year long. Reply
Maryanne Cabrera says: September 22, 2021 That’s wonderful to hear! Thank for you sharing. Wow, I wish I had fig trees!
Lisa says: September 25, 2021 This is a delicious recipe. I made it into muffins…my mods: replaced the brown sugar with 1/3 cup maple syrup, replaced 1/2 cup AP flour with 1/2 cup whole wheat flour. Poured in to muffin tin and baked for about 22 minutes. Tastes like banana bread! Reply
Maryanne Cabrera says: September 28, 2021 Thanks for sharing! I’ll have to try using maple syrup next time!
Deb says: September 28, 2021 Really enjoyed the flavor and density of the bread but I did have a bit of a problem with the rising of the bread. At the bottom of the loaf, it could have risen more. I made sure the baking soda was within the best by date which was Feb 26,2022. Any suggestions? Thanks!! Reply
Maryanne Cabrera says: September 28, 2021 Thanks for trying the recipe! There are several factors that could have contributed to the rising. 1.) What kind of loaf pan did you use? Metal, ceramic, and glass all transfer heat a little differently. 2.) Did you bake the loaf in the center rack of the oven? 3.) Overmixing the batter can lead to a dense loaf. Mix just until there are no longer any dry streaks of flour. I hope that helps!
Maggie says: March 24, 2022 I have dried fig pieces to use. Do you think it’s necessary to soak in a bit of water before mixing into batter? Reply
Maryanne Cabrera says: March 28, 2022 It depends on how moist the dried fig pieces are. If they are very hard, I suggest soaking it in warm water or liquor to soften.
Maryanne Cabrera says: August 9, 2022 The batter can be used to make 12 standard sized muffins. It would take about 25 minutes to bake.
LB says: August 7, 2022 Our family really loved this recipe. It was the perfect way to include figs from the tree outside. They added a scoop of ice cream on the side and turned it into a dessert. Our girls thought it was delicious. Reply
Maryanne Cabrera says: August 9, 2022 Nice touch adding the ice cream! Thank you for trying the recipe and sharing your results!
mc says: August 28, 2022 love this -second time making, going to try muffins today, fingers cross Reply
Rob says: September 19, 2022 Excellent. I have made it twice – according to recipe first time, finished, cooled, product lasted about 10 minutes in my house. Second time I was short one banana so I used equivalent grams of figs (a bit over 2 cups.) Different, but just as good. Thanks for the recipe, a keeper when fresh figs are available. Reply
Laura Fibela says: September 29, 2022 I just made this recipe, it was so easy and turned out amazing. Everyone liked it. Reply
Laure says: October 14, 2022 Love it! I have tons of figs in my backyard so I’m always looking for new recipes. This is a success, I’ll make it again!!! Reply
Robyn says: August 9, 2023 Delicious recipe. I added 1/2 cup walnuts that were roasted 7ish minutes with sprinkle of cinnamon, sugar and salt. I added half of them in batter and half on top for garnish. So yummy and a great way to use figs when they are abundantly ripe on our tree this time of year. Reply
Maryanne Cabrera says: September 1, 2023 Yes, this can be frozen. Fully cool the bread. Wrap in plastic wrap and store inside a ziptop freezer bag. It will keep in the freezer for up to 3 months.
Maryanne Cabrera says: September 1, 2023 Yes, this can be frozen. Fully cool the bread. Wrap in plastic wrap and store inside a ziptop freezer bag. It will keep in the freezer for up to 3 months.
Maryanne Cabrera says: September 6, 2023 Yes, this can be frozen. Fully cool the bread. Wrap in plastic wrap and store inside a ziptop freezer bag. It will keep in the freezer for up to 3 months.
Glenda says: September 13, 2023 This was so moist and not too sweet. I substituted Truvia brown sugar for regular brown sugar so my diabetic husband could enjoy it as well. The Truvia bag gives the ratio of how to use it. It turned out wonderful and both of us loved it Reply