California Fig Banana Bread

• servings: 10 servings
• active time: 20 minutes
• total time: 1 hour 20 minutes

Ingredients

Makes one 8 inch loaf

2 cups Flour, unbleached all-purpose (10 ounces)

1/4cup white Sugar

1/2 cup brown sugar

¾ tsp baking soda

½ tsp salt

1 cup fresh figs cut in 4ths (6 oz)

3 Bananas, mashed well to make 1 1/2 cups

6 tablespoons Butter, unsalted, melted and cooled

2 Eggs, large

¼ cup greek Yogurt, plain

1 teaspoon Vanilla Extract

1/4 teaspoon almond extract

¾ cup almonds , chopped

turbinado sugar for topping

Directions

Heat oven to 350F degreesAdjust 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 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. fold in figs

Scrape the batter with a spatula into the prepared pan and smooth the top. layer sliced figs on top of batter and sprinkle a generous amount of turbinado sugar to coat 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

Nutrition

• Calories: 661 kcal
• Total Fat: 33 g
• Saturated Fat: 16 g
• Cholesterol: 101 mg
• Sodium: 232 mg
• Total Carbohydrate: 88 g
• Dietary Fiber: 3 g
• Total Sugars: 65 g
• Protein: 7 g