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Banana and Dried Fig Bread That’s Moist, Nutty, and Perfect with Coffee
This banana and dried fig bread is moist, nutty, and sweet. A simple loaf that’s perfect for coffee or tea time.
Banana bread is always a comfort bake, and this version takes it up a notch. Sweet dried figs melt into the soft crumb, while walnuts add crunch in every bite. It’s a simple loaf with a little twist that makes it feel extra cozy.
Why You’ll Love Banana and Dried Fig Bread
- Freezes beautifully for later.
- It’s moist, sweet, and full of banana flavor.
- Figs add natural sweetness without being overwhelming.
- Walnuts give it that perfect nutty crunch.
- Easy to make in one bowl—no fancy steps.
There’s just something about banana bread that feels like home, right? This Banana and Dried Fig Bread version is sweetened up with chopped dried figs and a handful of walnuts for crunch. It’s the kind of loaf that makes your kitchen smell amazing and pairs perfectly with a cup of coffee.
I like that it’s not overly fancy, just stir, bake, and let it cool long enough so you don’t burn your fingers sneaking the first slice. If you’ve got a few ripe bananas sitting around, this is the perfect way to use them up.
Print
Banana and Dried Fig Bread that stays moist and nutty
- Prep Time: 15 minutes
- Resting Time: 10 minutes
- Cook Time: 60 Minutes
- Total Time: 1 hour 25 minutes
- Yield: 10–12 slices 1x
- Category: Cake, Cookies and Tarts, Cupcakes
- Method: Easy
Description
Bake a banana fig loaf this weekend and fill your kitchen with cozy aromas.
Ingredients
- 2 cups all-purpose flour
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup sugar (can reduce slightly if bananas are very sweet)
- 1/3 cup buttermilk
- 1/4 cup canola oil
- 2 tablespoons banana flavoring or vanilla extract
- 1 cup chopped dried figs
- 1/4 cup chopped walnuts
- 2 large eggs
- 3 large ripe bananas, mashed (about 1 1/4 cups)
Instructions
- Preheat oven to 350°F (175°C).
- Lightly coat a 9×5-inch loaf pan with cooking spray or line with parchment.
- In a small bowl, sift together the flour, baking soda, and salt.
- In a large bowl, whisk the eggs and sugar until smooth.
- Stir in mashed bananas, buttermilk, oil, and banana flavoring, or if you prefer vanilla essence.
- Gently fold in the dry ingredients until just combined, don’t overmix.
- Stir in the figs and walnuts.
- Pour batter into prepared 9×5 inch pan.
- Bake 50–60 minutes, or until a toothpick in the center comes out clean.
- Cool in the pan on a wire rack for 10 minutes, then remove and cool completely before slicing.
Notes
- Bananas should be very ripe, with brown spots, are perfect.
- This loaf keeps well for 2–3 days wrapped at room temperature, or freeze slices for later.
- If you prefer it less sweet, reduce sugar to ¾ cup, since figs add extra sweetness.
Notes
Created, prepared, tried, and tested by Haniki
A Banana and Dried Fig Bread that never disappoints.
Banana and Dried Fig Bread is moist, nutty, and naturally sweetened with ripe bananas and chopped figs. Walnuts add crunch, making it a comforting loaf that’s perfect for coffee breaks, weekend baking, or anytime you want a simple treat.
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