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Fresh fig banana bread with a fig syrup swirl
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Fresh fig banana bread

Banana bread with a fresh fig-maple syrup swirl
Prep Time20 mins
Cook Time1 hr
Total Time1 hr 20 mins
Servings: 12 slices
Calories: 305kcal
Author: Vee


  • Loaf pan
  • Small sauce pan
  • 2 mixing bowls (one large, one medium)
  • Immersion blender (optional)



  • 1 lb fresh figs about 8 large figs, doesn't need to be exact
  • 3 large bananas


  • ½ cup butter, melted
  • ½ cup plain yogurt
  • ¼ cup milk whole preferred, but not necessary
  • 2 large eggs


  • ½ cup maple syrup (or honey)
  • ½ cup water
  • 1 cup all-purpose flour
  • 1 cup whole wheat flour (all-purpose can be substituted)
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ¾ cup brown sugar
  • 1 teaspoon vanilla extract


Maple-fig syrup

  • 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.


Serving: 1slice | Calories: 305kcal | Carbohydrates: 53g | Protein: 5g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 49mg | Sodium: 213mg | Potassium: 334mg | Fiber: 3g | Sugar: 33g | Vitamin A: 375IU | Vitamin C: 3mg | Calcium: 72mg | Iron: 1mg