MAKE THE CALIFORNIA FIG BANANA BREAD:
Adjust oven rack to lower middle position and heat oven to 350 degrees.
Grease an 8 1/2 by 4 1/2 inch loaf pan. (you can also line with parchment paper and then grease it to make it easy to lift out)
In a large bowl, whisk the flour, sugar, baking soda and salt..then add the dried figs and mix together.
In a separate large bowl, whisk the mashed bananas, melted butter, eggs, yogurt, and vanilla together.
Gently fold the banana mixture 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 batter 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 baking.
Let the loaf cool in the pan for ten (10) minutes, then turn out onto a wire rack to let cool completely before frosting (or serving if not frosting)..about 2 hours.
MAKE THE LEMON CREAM CHEESE FROSTING:
In a medium bowl, combine the softened cream cheese, butter and vanilla extract and mix with a hand mixer (or stand mixer) until smooth and combined, about 2 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 each addition until smooth and combined.
You'll need at least 3 1/2 cups powdered sugar to make a fairly stiff frosting, and possibly a little more.
When loaf is completely cool, frost the top and serve additional on the side if desired.
Make a pretty flower pattern on top if it strikes your fancy! I used Williams Sonoma Chocolate Deco Pens, which make it super easy.
Drop polka dots in a circle pattern and put a little candy ball in the middle. Have fun!