Fresh Fig & Dark Chocolate Banana Bread

Name: Fresh Fig & Dark Chocolate Banana Bread
Total time: 3000 s
Cuisine: American
Ingredients: 3 medium very ripe bananas, mashed; 4 ripe figs, finely chopped; 4 ripe fig slices (for the topping); 2–3 tbsp sugar-free pancake syrup; 1 tsp dark brown sugar; 3–4 tsp ghee or brown butter (melted); 1 tsp vanilla extract; 1 tbsp sour cream; 7 tbsp Greek yogurt (½ cup minus 1 tbsp); 1/4-1/2 cup milk (adjust based on fruit size—use less if bananas/figs are extra large); 1 1/2 cups self-rising flour (or all-purpose flour); 1 tsp baking soda; Dash ground cinnamon; Dash ground nutmeg; 4–5 squares dark chocolate, finely grated or shredded; Dash Flaky sea salt (for sprinkling on top)

Perin @cook_20887332

I was getting ready to make banana bread when I realized I didn't have any eggs. I saw fresh figs sitting in the fridge, decided to improvise, and created this low-sugar fresh fig banana bread. Best accidental swap ever!

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Ingredients

50 mins

3medium very ripe bananas, mashed
4ripe figs, finely chopped
4ripe fig slices (for the topping)
2–3 tbsp sugar-free pancake syrup
1 tspdark brown sugar
Wet & Dairy
3–4 tsp ghee or brown butter (melted)
1 tspvanilla extract
1 tbspsour cream
7 tbspGreek yogurt (½ cup minus 1 tbsp)
1/4-1/2 cupmilk (adjust based on fruit size—use less if bananas/figs are extra large)
Dry, Spices & Mix-ins
1 1/2 cupsself-rising flour (or all-purpose flour)
1 tspbaking soda
Dashground cinnamon
Dashground nutmeg
4–5 squares dark chocolate, finely grated or shredded
DashFlaky sea salt (for sprinkling on top)

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Steps

50 mins

1

Preheat your oven to 350°F (175°C). Line a standard bread loaf pan with parchment paper.
2

In a large mixing bowl, mash the ripe bananas. Whisk in the sugar-free pancake syrup, dark brown sugar, melted ghee (or brown butter), vanilla extract, sour cream, and Greek yogurt until well combined.
3

Gently stir in the flour, baking soda, cinnamon, nutmeg, chopped figs, and shredded dark chocolate.
4

Pour in the milk gradually (¼ cup to ½ cup), adding just enough so the mixture comes together into a super thick cake batter—adjust based on how much moisture your bananas and figs brought. Be careful not to overmix!
5

Transfer the batter into your parchment-lined loaf pan and smooth the top. Press your 4 fig slices gently onto the top of the batter, then finish with a light sprinkle of sea salt.
6

Bake at 350°F for 40 minutes.
Check the center with a knife or toothpick.
Bake for an additional 12 to 15 minutes until the toothpick inserted in the center comes out clean or with just a few moist crumbs.
7

Let the loaf cool in the pan for 10 minutes before lifting it out using the parchment paper to cool completely on a wire rack.