Moist Banana Bread with Figs & Walnuts
Ingredients
Method
- This is a great way to use up bananas that may be getting a bit soft. It also makes your kitchen smell great!
- Place the diced figs in a bowl and cover with rum. Let the figs soak in the rum for at least 30 minutes. This will reconstitute the figs. It will make them plump and juicy. The rum will give them some added flavor without being too boozy. Strain the figs.
- Note: If you don’t have rum or don’t want to use alcohol, you can reconstitute the figs with boiling water or soak in orange juice.
- Preheat your oven to 350 degrees. Spray a 9 X 5-inch loaf pan with cooking spray.
- On a large piece of parchment paper add your flour, baking soda, baking powder, cinnamon, salt and stir all together.
- In another bowl, add your bananas, avocado oil, eggs, sugar, vanilla and orange extract. Mix it all together.
- Now add dry ingredients into the wet. Stir just till all is combined.
- Stir in the figs and walnuts.
- Pour into your loaf pan. Bake on the middle rack for 55-65 minutes, until a toothpick comes out clean.
- Let it rest in the pan on a baking rack for 10 minutes before you turn it out. Let it cool completely. Slice and enjoy!
- Note: This freezes well. Just wrap tightly in plastic wrap and then place in freezer bag. This will stay fresh in your freezer up to 3 months.
Video
Reconstituting the figs
Cover the diced figs with rum and let them soak for at least 30 minutes to reconstitute them and make them plump and juicy. Strain the figs before adding them to the batter. If you prefer not to use alcohol, reconstitute the figs with boiling water or soak them in orange juice as an alternative.
Freezing & storage
Once cooled, wrap the loaf tightly in plastic wrap, then place it in a freezer bag. Stored this way, the loaf will stay fresh in the freezer up to 3 months.
How Ripe Should the Bananas Be?
Ripe bananas (2 large or 3 medium — about 225–240 g mashed) provide the loaf’s sweetness and moisture. Well-ripened fruit will be mostly yellow with brown spots or nearly fully brown; these mash easily and have higher sugar content, which helps produce a tender, sweet crumb. Firmer, less-ripe bananas contain less sugar and are harder to mash, which can result in a loaf that tastes less sweet and may be slightly drier.
Flavor and Texture Notes
Dried figs contribute chewy, jammy pockets of flavor that complement the banana base, while chopped walnuts add a crunchy, earthy contrast to the soft crumb. Together, the bananas, figs, and walnuts give this bread a nice combination of sweetness, fruitiness, and texture.
Watch Dr. J Make Moist Banana Bread with Figs & Walnuts
Watch Dr. J make Moist Banana Bread with Figs & Walnuts and see how it comes together.