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a banana bread on a table.
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5 from 20 votes

California Fig Banana Bread

Classic Banana Bread is moist and flavorful with figs, macadamia nuts and luscious cream cheese frosting
Prep Time20 minutes
Cook Time1 hour
Total Time1 hour 20 minutes
Course: bread
Cuisine: American
Servings: 10
Calories: 661kcal
Author: Paige


  • 8 inch loaf pan
  • Measuring Spoons
  • whisk
  • spatula
  • Electric Hand Mixer


  • Makes one 8 inch loaf
  • 2 cups Flour, unbleached all-purpose 10 ounces
  • ¾ cup Sugar 5 1/4 ounces
  • ¾ tsp baking soda
  • ½ tsp salt
  • 1 cup California Figs, Blue Ribbon Orchard Choice or Sun Made. Stemmed and chopped in 1/4" pieces. 6 ounces
  • 3 Bananas, mashed well to make 1 1/2 cups
  • 6 tablespoons Butter, unsalted, melted and cooled
  • 2 Eggs, large
  • ¼ cup Yogurt, plain
  • 1 teaspoon Vanilla Extract
  • ¾ cup Macadamia nuts, chopped toasted
  • 8 ounces Cream Cheese, softened
  • ½ cup Butter, softened
  • 2 teaspoons Pure Vanilla Extract
  • ½ teaspoon Lemon Zest, freshly grated
  • 3 ½ cups Powdered Sugar


  • Heat oven to 350F degrees
    Adjust oven rack to lower middle position.
  • Prep an 8 ½ by 4 ½ 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 2-3 hours.
  • 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 ½ 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. 
  • 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 bottom and sides, then more baking spray before adding the batter. 
  • You don't have to frost this Banana Bread recipe with the cream cheese frosting, it's very good on its own, or toasted. 


Calories: 661kcal | Carbohydrates: 88g | Protein: 7g | Fat: 33g | Saturated Fat: 16g | Cholesterol: 101mg | Sodium: 232mg | Potassium: 218mg | Fiber: 3g | Sugar: 65g | Vitamin A: 851IU | Vitamin C: 1mg | Calcium: 76mg | Iron: 2mg