Fig and Banana Loaf

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!

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.

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!

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 :)

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!

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.

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!

Yes it was superb, nice and moist, turned out a treat, I have 23 fig trees and need every fig recipe I can get my hands on, I also sliced some figs and laid them on the top before putting the tins in the oven, lovely , will certainly use this recipe again,

This is a yummy, healthy recipe! I made it into muffins. Great with strawberry cream cheese or peanut butter. I did make a few changes: I upped the cinnamon to 1.5 tsp., subbed applesauce for the eggs, & used fresh figs. I also added chopped walnuts. I will be adding this to my favorite recipes!

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.

The texture is lovely, but the taste is a little bland, even after I added some ginger. It makes 18 normal size muffins.

Lacked flavor intensity and tasted too salty. Won't make again.

I used regular milk instead of soy milk, and added a little chopped walnuts. The recipe is simple and hearty.

So yummy!! I used 1% milk. A hit with everyone....even those who "don't like figs!"

I didn't have whole wheat flour so used AP. 2 cups seemed like plenty so I didn't add the last 1/2 cup. I also used Penzey's baking spice instead of cinnamon. These turned out good, but they didn't knock my socks off to give it a 5.

Good flavor but the whole wheat flour and reduced oil and sugar makes for a heavy end product.

So yummy!! I used 1% milk. A hit with everyone....even those who "don't like figs!"