1lbfresh figsabout 8 large figs, doesn't need to be exact
¼cupmilk whole preferred, but not necessary
½cupmaple syrup(or honey)
1cupwhole wheat flour(all-purpose can be substituted)
CHOP FIGS: Get out a small sauce pan. Chop the figs into medium or small pieces and add them to the pan.
1 lb fresh figs
MAKE SYRUP: Add the maple syrup and water to the pan. Add a pinch of salt. Bring to a simmer and cook until the liquid reduces back into a syrup. (This marries the flavors)
½ cup maple syrup, ½ cup water
PUREE: Use an immersion blender to puree the fig-syrup (or use a food processor, or mash by hand for a chunky puree). Set aside.
Make the banana bread
PREP: Preheat the oven to 350°F. Spray a loaf pan with oil. Cut a sheet of parchment paper to fit across the center and come up 2 sides. (This makes a sling for easy removal).
DRY INGREDIENTS: In a large bowl, whisk to combine the all-purpose flour, whole wheat flour, baking soda, and salt.
1 cup all-purpose flour, 1 cup whole wheat flour, 1 teaspoon baking soda, ½ teaspoon salt
WET INGREDIENTS: In a separate bowl, mix the butter, brown sugar, and mashed bananas until fully combined. Then mix in the eggs, yogurt, milk, and 1 teaspoon vanilla.
3 large bananas, ½ cup butter, melted, ½ cup plain yogurt, ¼ cup milk, 2 large eggs, ¾ cup brown sugar, 1 teaspoon vanilla extract
ADD WET TO DRY: Add the wet ingredients to the larger bowl with the dry ingredients. Stir by hand to combine. Do not over-mix (which causes a tougher bread).
ASSEMBLE: Pour batter into the loaf pan. Pour the fig-maple syrup on top and use a knife to swirl it around and into the loaf (you want streaks of syrup).
Bake for 1 hour at 350°F
Bake the fig banana bread for 1 hour, checking for doneness at 45 minutes. The bread is done when a toothpick comes out clean, or an instant read thermometer reads 210°F.
Remove from oven and allow to cool in pan for 10 minutes, then you can use the parchment paper sling to remove it from the pan to finish cooling on a rack. (You can eat it hot, just know it might fall apart a bit when sliced).
1 pound of figs: they are cooked down to make a syrup, and it doesn't matter if this is exact. A little more or less syrup won't impact the final texture. In general, 8 large figs will be 1 lb, or 12 small.