This recipe for California Fig Banana Bread is courtesy of the experts over at Valley Fig Growers (who generously supplied the figs too.) It’s super easy to mix together and has amazing flavor and texture. I’ve added a fresh lemon-spiked cream cheese frosting to swirl on top because, why not?
For anyone out there who can’t find the new Onion Salt at Trader Joe’s I’m very, very sorry.
They are all right here in my cupboard.
I’ve been worried they’ll run out because of popular demand which would be just terrible 🙂
So if you see the stuff, grab it.
Just don’t even hesitate, buy it.
Get two and hide them, even.
It’s so, so tasty sprinkled on roasted red potatoes with olive oil or a cheesy omelette or even grilled zucchini.
It’s a fabulous, onion-y wonderdust that makes everything taste amazing 🙂
In other important news, I’ve been resting up all week—which I highly recommend, and I’ve eaten my weight in chocolate chips.
Does this time of year stop you in your tracks too, or is it just me?
I have officially lost all ambition.
It’s just like poof, gone.
Enter delicious and easy quick breads.
This California Fig Banana Bread has chunks of sweet California Figs and toasted macadamia nuts running through it among other luscious things.
Plus a lemony cream cheese frosting, though that part is totally optional.
Because a thick slice without it would taste excellent when toasted and buttered and jammed.
Or cream-cheesed and jammed, you get the idea.
There is no kneading or fussing with this recipe either.
And who doesn’t want homemade banana bread laying around?
I definitely wouldn’t hate it.
It’s a perfect snack if say, you’ve been lounging around with a good book.
(Which is where you’ll find me) 🙂
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Here’s another figgy recipe idea: Three Easy Recipes Using Fresh Figs
California Fig Banana Bread Recipe
- Makes one 8 inch loaf
- 2 cups Flour, unbleached all-purpose 10 ounces
- 3/4 cup Sugar 5 1/4 ounces
- 1 cup California Figs, Blue Ribbon Orchard Choice or Sun Made. Stemmed and chopped in 1/4" pieces. 6 ounces
- 3 Bananas, mashed to make 1 1/2 cups
- 6 tablespoons Butter, unsalted, melted and cooled
- 2 Eggs, large
- 1/4 cup Yogurt, plain
- 1 teaspoon Vanilla Extract
- 3/4 cup Macadamia nuts, chopped toasted
- For the LEMON CREAM CHEESE FROSTING
- 1 package Cream cheese, softened 8 ounce package
- 1/2 cup Butter softened
- 2 teaspoons Vanilla Extract
- 1/2 teaspoon Lemon zest, freshly grated
- 3 1/2 cups Powdered Sugar
- Heat oven to 350 degreesAdjust oven rack to lower middle position.
- Prep an 8 1/2 by 4 1/2 inch loaf pan with non-stick cooking/baking spray. See recipe notes.
- Whisk the flour, sugar, baking soda and salt in a large bowl, Add the dried figs and mix together with a large spoon.
- In a separate large bowl, whisk the mashed bananas, melted butter, eggs, yogurt, and vanilla together.
- Fold the banana mixture gently into the flour mixture with a rubber spatula until just combined (do not over mix) Fold in the macadamia nuts. The batter will look thick and chunky.
- Scrape the batter with a spatula into the prepared pan and smooth the top.
- Bake until golden brown and toothpick inserted into the center comes out with just a few crumbs attached, about 55 minutes, rotating the pan halfway through the baking.
- Cool the loaf in the pan for ten (10) minutes, then turn out onto a wire rack to let cool completely before frosting, about 2 hours.
- Make the LEMON CREAM CHEESE FROSTING:
- Combine the softened cream cheese, butter and vanilla extract and mix with a hand mixer in a medium sized bowl until smooth and completely combined, 2-3 minutes.
- Add the vanilla extract and lemon zest, continue to mix for another minute until combined.
- Add the powdered sugar in stages, starting at 2 cups, mixing in each addition until smooth and combined.
- TIP: You'll need at least 3 1/2 cups powdered sugar to make a fairly stiff frosting, and possibly a little more.
- If the cream cheese frosting is too thin, add a bit more powdered sugar and stir well to combine and remove any lumps.
- You can line your baking tin with natural parchment paper for easy removal. Spray the bottom of the baking tin with cooking/baking spray, then the parchment paper so it sticks to the tin, then more baking spray before adding the batter.
- You don't have to frost this Banana Bread recipe with the cream cheese frosting if you don't want to. Its fabulous on its on or in the toaster with butter.
- This recipe was updated in November 2019.