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Celebrate fresh fig season with this moist and delicious Fig Bread! Perfectly ripe figs caramelize as they bake into the bread loaf batter!
Moist, tender, and bursting with sweet, but subtle flavors, this Fig Bread is the ultimate coffee pairing!
I love a good slice of healthy bread for breakfast with my coffee, it’s one of my favorite things to look forward to. I know you’ll love this banana bread with figs, it’s:
- Really easy and quick to prep and make the batter.
- Fluffy crumb, tender and moist.
- It rises beautifully in the oven and stays fresh for 2 days at room temperature or up to a week in the fridge.
Ingredients to Make Fig Bread:
- Fresh figs- Figs infuses an even caramel-sweetness throughout the batter, and gives the loaf a moist & tender texture.
- Banana- 1 banana that’s really ripe. Look for bananas that are yellow and streaked, with brown or black freckles.
- Butter- Unsalted
- Flour- All purpose
- Baking powder & baking soda
- Salt & cinnamon
- Plain Greek yogurt– A magical underrated ingredient in baking, adds creaminess, keeping the loaf bread moist for days.
- Eggs & vanilla extract
- Sugar– 1/2 cup of brown sugar
How to Make Fig Bread:
(Full recipe with exact measurements, at the end of this post)
This is such a simple banana & fig bread recipe, and it’s packed with good-for-you ingredients. Get your oven hot and then you are ready to get going on putting this bread together. Here’s how I make this healthy fig bread:
- The dry mix & the wet mix — As with most baking recipes, you first need to mix the dry ingredients and the wet ingredients in separate bowls.
- Combine the ingredients — Add the dry ingredients to the wet ingredients and stir to combine.
- Pour into the pan — I pour half of the batter into the loaf tin, top it with slices of figs. I cut mine into round slices, but you can also cut your figs in halves.
- Arrange fig slices on top — then cover with the remaining batter, and add few more slices of figs on top.
- Bake the bread — You’ll know when this healthy fig and banana bread is finished baking when it’s a deep golden brown on top and a wooden skewer inserted into the middle comes out with only moist crumbs on it.
Tips and Tricks for Making the BEST Fig Bread with Banana:
- Always measure your flour correctly! Don’t scoop the flour! Spoon flour into your measuring cup and level it off with the back of a knife. Too much flour can make the bread dense and dry.
- If you like sweeter breads you can increase the amount of sugar to 3/4 cup.
- For the best result let the figs come to room temperature before adding them to the batter.
- Don’t overmix the batter! Mix just until the dry ingredients are moistened, about 15 light strokes with a spatula. It’s ok if there are some small lumps. Overmixing can cause the bread to be tough and bake unevenly.
Storing + Freezing:
You can keep this fig bread on your countertop in a sealed bag or wrapped with foil for 2 days, or in the fridge for up to a week.
You can freeze it for later. To freeze the entire loaf of fig & banana bread, wrap it two or three times in plastic wrap, making sure no parts of the bread are left uncovered. Then wrap it a final time in aluminum foil and freeze.
When you’re ready to serve the frozen loaf of fig bread, set it out on your counter to thaw.