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My review
Fig and Banana Loaf
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MissV
"This hearty loaf is a healthy rendition of the classical banana bread. Serves as an excellent start to any day, and is great for an afternoon tea. Figs can be substituted with dates or raisins."
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Ingredients
1 h 15 m servings 137Original recipe yields 20 servings (2 - 8x4 inch loaves)
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- US
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Directions
{{model.addEditText}} Print- Preheat an oven to 350 degrees F (175 degrees C). Lightly grease two 8.5 x4.5 inch pans.
- Mix together the eggs, soy milk, brown sugar, oil, and mashed bananas in a bowl until evenly blended; set aside. In a large bowl, stir together the whole wheat flour, baking powder, salt, and cinnamon; pour in the egg mixture, and stir just until combined. Divide batter into prepared pans.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 55 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
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Reviews
Read all reviews 1317 Ratings
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Most helpful positive review
10/16/2009
I had a bucket of dried figs sitting around and didn't know what to do with them. This recipe was perfect. The figs made the loaf moist with a good texture and compliment the flavour of bananas ...
Most helpful critical review
4/27/2013
The texture is lovely, but the taste is a little bland, even after I added some ginger. It makes 18 normal size muffins.
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10/16/2009
I had a bucket of dried figs sitting around and didn't know what to do with them. This recipe was perfect. The figs made the loaf moist with a good texture and compliment the flavour of bananas ...
8/20/2010
This was very good and moist, but I save 5 stars for amazing. I used 3/4 cups fresh figs instead of dried and 1/4 cup chopped walnuts, regular milk and white flour (what I had on hand). I think ...
11/2/2011
My only changes were to use regular milk instead of soy, and I chopped and soaked my figs in the microwave for a minute in a little water to soften them up. It made a dense, moist loaf, pefectly...
8/13/2011
I needed to use up some figs and gave this recipe a try and I'm glad I did. It's really good! I used AP flour since that's all I had and a bit more cinnamon, but other than that, followed the ...
6/19/2011
While I can't giving it a super-glowing review, I was still impressed with the flavor and moistness of this recipe. I used whole milk and AP flour because it's all I had on hand. I also added to...
1/10/2012
Wow. This is a healthy recipe for a normally fat laden breakfast treat. I could not believe how moist this bread is with only the 2 tablespoons of oil. I didn't have whole wheat flour around,...
7/26/2012
So yummy!! I used 1% milk. A hit with everyone....even those who "don't like figs!"
10/21/2013
Used fresh, in-season figs instead of dried, added pecans, put in a dash of almond oil and made in muffin cups for easy breakfast on the road. Cooked for 40 rather than 55 because they were muff...
1/4/2013
I made really yummy breakfast muffins with this recipe using suggestions from the other posts. They were moist and flavorful. Will definitely use this recipe again!