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CALIFORNIA FIG BANANA BREAD

Ingredients

  • Recipe from Valley Fig Growers
  • Makes one 8 inch loaf 8-10 slices
  • CALIFORNIA FIG BANANA BREAD
  • 2 cups 10 ounces unbleached all-purpose flour
  • 3/4 cup 5 1/4 ounces sugar
  • 1 cup 6 ounces Blue Ribbon Orchard Choice or Sun-Made California Figs, stemmed and chopped in 1/4 pieces.
  • 3 large very ripe bananas mashed well (1 1/2 cups)
  • 6 tablespoons 3/4 stick unsalted butter, melted and cooled
  • 2 large eggs
  • 1/4 cup whole or low-fat plain yogurt
  • 1 teaspoon vanilla extract
  • 3/4 cup chopped macadamia nuts toasted
  • LEMON CREAM CHEESE FROSTING
  • 1 8- ounce package cream cheese softened
  • 1/2 cup butter softened
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon freshly grated lemon zest
  • 3 3/4 to 4 cups powdered confectioners sugar

Instructions

  • 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.
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  • 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!