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.

MissV
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Ingredients

20
Original recipe yields 20 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat an oven to 350 degrees F (175 degrees C). Lightly grease two 8.5 x4.5 inch pans.

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  • 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.

Nutrition Facts

136.8 calories; 3.6 g protein; 27.3 g carbohydrates; 18.6 mg cholesterol; 206.2 mg sodium. Full Nutrition

Reviews (16)

Read More Reviews

Most helpful positive review

Rating: 5 stars
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 nicely. The only change I made was to add some walnuts, which were a nice touch. I will definately make this again! Read More
(23)

Most helpful critical review

Rating: 3 stars
05/12/2020
Good flavor but the whole wheat flour and reduced oil and sugar makes for a heavy end product. Read More
20 Ratings
  • 5 star values: 9
  • 4 star values: 6
  • 3 star values: 4
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
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 nicely. The only change I made was to add some walnuts, which were a nice touch. I will definately make this again! Read More
(23)
Rating: 5 stars
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 nicely. The only change I made was to add some walnuts, which were a nice touch. I will definately make this again! Read More
(23)
Rating: 4 stars
08/23/2010
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 if I make it again, I will reduce the amount of cinnamon and add other spices, like maybe nutmeg or allspice, for a richer flavor. Read More
(19)
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Rating: 5 stars
11/02/2011
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 lightly sweet. I used the olive oil and didn't notice a flavor change but appreciated the healthier oil ingredient. Recipe is a keeper thanks! Read More
(12)
Rating: 5 stars
08/24/2011
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 recipe exactly. Definitely will make this again! update So I made muffins with this recipe and I baked for 25-30 mins. @ 350 degrees F. Turned out very nice:) Read More
(7)
Rating: 4 stars
06/20/2011
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 toasted chopped walnuts which was a pleasant addition. I think next time I will up the bananas (I may have been slightly short??) and cinnamon... then I'll have a winner. They had perfectly puffed tops (I made muffins...). I'm willing to give this another go! Read More
(7)
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Rating: 5 stars
01/10/2012
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 but I just used 3 cups of white unbleached instead and just regular milk in place of the soy. Love. Love. Love. Yummy...I didn't feel a bit of guilt eating this and I can serve it in good conscience to my kids. Read More
(5)
Rating: 5 stars
07/26/2012
So yummy!! I used 1% milk. A hit with everyone....even those who "don't like figs!" Read More
(2)
Rating: 4 stars
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 muffins instead of a loaf. Makes 24 delicious and moist muffins. Read More
(1)
Rating: 4 stars
01/04/2013
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! Read More
(1)
Rating: 3 stars
05/12/2020
Good flavor but the whole wheat flour and reduced oil and sugar makes for a heavy end product. Read More