Fig Banana Bread
Larry is harvesting figs by the gallon. In the past I've made fig pie, compote, and jam, and even dried figs. Yesterday I tried a fig banana bread with a few tweaks: whole wheat flour, less sugar, oil instead of butter, and added pecans. I had put just a few sliced figs on top, but then Larry layered on the figs so that every slice got some -- good call; that made it beautiful!
3 C flour (I used whole wheat)
2 tsp baking soda
1 tsp cinnamon
1 tsp salt
1 C chopped pecans or walnuts
2 bananas, mashed
3 C figs, chopped
3 flax eggs (3 T flax, 9 T warm water, mixed)
1 C oil
1 tsp vanilla
2/3 C sugar (I used half brown, half white)
Sliced figs for topping (maybe 5-7 figs, sliced)
Preheat oven to 350.
Make the flax eggs in a bowl; set aside. Mix dry ingredients together. Add wet ingredients and mix.
Pour into buttered loaf pans and top with sliced figs. For mini loaf pans, bake 30 minutes and check. Larger pans may need up to 50 minutes.