1. Preheat oven to 350°F (175°C).
2. Lightly coat a 9×5-inch loaf pan with cooking spray or line with parchment.
3. In a small bowl, sift together the flour, baking soda, and salt.
4. In a large bowl, whisk the eggs and sugar until smooth.
5. Stir in mashed bananas, buttermilk, oil, and banana flavoring, or if you prefer vanilla essence.
6. Gently fold in the dry ingredients until just combined, don’t overmix.
7. Stir in the figs and walnuts.
8. Pour batter into prepared 9×5 inch pan.
9. Bake 50–60 minutes, or until a toothpick in the center comes out clean.
10. Cool in the pan on a wire rack for 10 minutes, then remove and cool completely before slicing.

Notes

1. Bananas should be very ripe, with brown spots, are perfect.
2. This loaf keeps well for 2–3 days wrapped at room temperature, or freeze slices for later.
3. If you prefer it less sweet, reduce sugar to ¾ cup, since figs add extra sweetness.