Rustic Fig & Banana Bread – A Freshly Picked Delight

Celebrate fig season with this Rustic Fig & Banana Bread—moist, tender, and packed with fresh figs and ripe bananas for a rustic, late-summer treat.

Rustic Fig & Banana Bread – A Freshly Picked Delight

The fig tree in my backyard has been nothing short of magical this year—branches heavy with plump, sun-warmed fruit just begging to be picked. There’s something so rewarding about baking with ingredients you’ve grown yourself, knowing they were gathered at the perfect moment of ripeness.

Last week, I used my fresh figs in a Late Summer Fig Salad with Cucumbers & Feta—light, crisp, and perfect for a warm day. But as I looked at the basket of figs waiting on my kitchen counter, I felt like turning them into something more indulgent, something that filled the house with that cozy, just-baked aroma.

Banana bread has always been my comfort food, a recipe I return to again and again. But this time, I gave it a seasonal twist—folding in sweet, juicy figs from my own tree. The result? Rustic Fig & Banana Bread, a loaf that feels like a celebration of late summer itself. Moist, tender, and bursting with fruit, it’s the kind of bread you’ll want to slice thick, savor slowly, and maybe drizzle with a touch of honey for good measure.

Fig season is fleeting, so if you see these little gems at the market—or if you’re lucky enough to have a tree of your own—now is the time to bake. Trust me, one bite of this rustic loaf and you’ll taste the season in every crumb.

Enjoy!

Choosing the Right Figs for Baking

Fresh figs come in several varieties, each offering unique flavors and textures that can transform your baked goods. Here are a few of the most popular types and how they perform in recipes like banana bread: 

1. Black Mission Figs:

• Flavor: Deeply sweet, with a rich, jammy taste.
• Best for: Adding natural sweetness and a slightly chewy texture. Perfect for quick breads and cakes.

2. Brown Turkey Figs

• Flavor: Mild, slightly nutty, and less sweet than Black Mission.
• Best for: A more subtle fig flavor that won’t overpower other ingredients. Great for banana bread where balance is key.

3. Kadota Figs

• Flavor: Delicate and honey-like, with a soft texture.
• Best for: When you want a mild fig essence with a lighter sweetness. Excellent for pairing with spices or drizzles of honey after baking.

4. Adriatic (Calimyrna) Figs

• Flavor: Sweet with a nutty, almost caramel-like undertone.
• Best for: Recipes where you want a bold fig presence and a slight crunch from the seeds.

Best Choice for Banana Bread

For this Rustic Fig & Banana Bread, Black Mission or Brown Turkey figs are ideal. They hold their texture while baking, provide a pleasant sweetness, and pair beautifully with the ripe bananas and light brown sugar in the recipe.

What Ingredients Do I Need?

• Ripe Bananas – Provide natural sweetness and keep the bread moist.

• Fresh Figs – Chopped for the batter and sliced for a beautiful topping.

• Eggs – Help bind the ingredients and create a tender texture.

• Canola Oil – Adds moisture without overpowering flavor (can use other neutral oils).

• Milk – Softens the batter and adds richness.

• Vanilla Extract – Adds warmth and depth of flavor.

• Light Brown Sugar – Brings a soft sweetness and subtle caramel notes.

• All-Purpose Flour – The base for a soft yet sturdy loaf.

• Baking Powder – Gives the bread its rise.

• Salt – Balances the sweetness and enhances flavors.

Substitutions and Variations

• Oil: Swap canola oil for olive oil or melted butter for a richer flavor.

• Milk: Use almond, oat, or coconut milk for a dairy-free version.

• Flour: Substitute part of the flour with whole wheat flour for a nuttier taste.

• Sweetener: Replace brown sugar with coconut sugar or honey for a natural sweetness.

• Figs: Out of fresh figs? Use chopped dried figs, but soak them in warm water first to soften.

• Flavor Boost: Add cinnamon, nutmeg, or a pinch of cardamom for a warm, spiced loaf.

• Nuts & Seeds: Stir in walnuts, pecans, or sunflower seeds for extra texture.

Kitchen Tips and Notes

• Don’t Overmix: Stir the batter just until combined to avoid a dense loaf.

• Check for Doneness: Insert a toothpick into the center; it should come out clean or with just a few crumbs.

• Tenting with Foil: If the top browns too quickly, loosely cover with foil for the last 10–15 minutes.

• Cooling Matters: Let the bread cool 15 minutes in the pan, then transfer to a wire rack to finish cooling.

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Cinnamon-Spiced Banana Apple Bread: A Cozy Twist on a Classic

Warm, Wholesome, and Wonderfully Spiced: Your New Favorite Banana Bread

Cinnamon-Spiced Banana Apple Bread:  A Cozy Twist on a Classic 

There’s nothing quite like the warm, inviting aroma of Cinnamon-Spiced Banana Apple Bread filling your kitchen. This cozy twist on a classic combines the natural sweetness of ripe bananas with tender bites of apple and a hint of cinnamon spice, creating a loaf that’s as comforting as a hug. It’s an easy-to-make recipe, perfect for busy mornings, afternoon snacks, or a cozy treat on a chilly day. The best part? It’s kid-friendly and made with wholesome ingredients, making it a delicious way to sneak some fruit into their diet while satisfying everyone’s sweet tooth.

This versatile bread is just as delightful fresh out of the oven as it is toasted with a little butter or cream cheese. Enjoy it as a quick breakfast on the go, pair it with a cup of tea for a relaxing afternoon treat, or even serve it as a simple dessert with a drizzle of honey or maple syrup. Whether you’re baking for your family, meal-prepping for the week, or gifting a loaf to a friend, this banana apple bread is guaranteed to bring warmth and joy to every bite.

Enjoy!

What Ingredients do I need?

Produce:

• 2 very ripe bananas (with brown spots)
• 1 Granny Smith apple

Baking Essentials:

• all-purpose flour
• baking soda
• cinnamon
• nutmeg

Pantry Items:

• brown sugar
• canola oil 
• real vanilla extract

Dairy:

• eggs
• milk

Substitutions and Variations

Substitutions

• All-Purpose Flour: Replace with whole wheat flour (1:1 ratio for a heartier loaf) or use a gluten-free all-purpose flour blend for a gluten-free option.

• Light Brown Sugar: Use white granulated sugar or coconut sugar for a different sweetness profile.

• Granny Smith Apple: Use any other firm apple variety, such as Honeycrisp, Fuji, or Pink Lady.

Variations

• Nutty Banana Apple Bread:  Add ½ to 1 cup of chopped walnuts, pecans, or almonds for extra crunch and a nutty flavor.  Sprinkle a few nuts on top before baking for a decorative and crunchy crust.

• Cranberry Banana Apple Bread:  Fold in ½ cup of dried cranberries or raisins for a tart and chewy addition.  For a festive touch, use fresh cranberries if they’re in season.

Kitchen Tips and Notes

• Preventing Overmixing:  When mixing the wet and dry ingredients, be careful not to overmix the batter. Overmixing can lead to a dense and tough loaf. Stir until just combined – lumps are fine!

• Check Doneness:  Every oven is different, so check for doneness by inserting a toothpick or cake tester into the center of the bread. If it comes out clean or with just a few moist crumbs, it’s done. If it comes out wet, bake for another 5-10 minutes and check again.

• Let It Cool:  Allow the bread to cool in the pan for 10-15 minutes before removing it. This helps it set and makes it easier to slice without crumbling.

• Storage:  Store the bread in an airtight container at room temperature for up to 3 days, or wrap it tightly and freeze for up to 3 months. It makes for a great make-ahead treat!

     Equipment You May Need     

Loaf Pan:  A standard 9x5-inch loaf pan is perfect for this recipe. 

Mixing Bowls:  Two medium-sized mixing bowls: one for the wet ingredients and one for the dry ingredients.

Whisk:  A whisk for combining the dry ingredients (like flour, baking powder, and spices) and for beating the eggs if needed.

Measuring Cups and Spoons:  Standard measuring cups (for dry and wet ingredients) and spoons to measure your spices and sugar.

Spatula or Wooden Spoon:  A spatula or wooden spoon for folding the wet and dry ingredients together gently.

Peeler and Knife:  A vegetable peeler for peeling the apple and a sharp knife to chop the apple and bananas.

Grater (optional):  If you're using fresh nutmeg, you’ll need a microplane or fine grater to grate it.

Cooling Rack:  Once the bread is baked, a cooling rack will allow air to circulate around the bread, helping it cool evenly and preventing a soggy bottom.

More Banana Bread Recipes

• Chocolate Chip Ricotta Banana Bread

• Blueberry Coconut Banana Bread

• Brown Sugar Sour Cream Banana Bread

• Cinnamon Streusel Banana Bread

• Nutella Swirl Banana Bread

• Chai Banana Bread

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Cinnamon-Spiced Banana Apple Bread:  A Cozy Twist on a Classic 

makes: 1 loaf

2 eggs beaten
2 medium ripe bananas, mashed
1/4 cup canola oil
1/3 cup milk
2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup light brown sugar
1 tablespoon ground cinnamon
1/2 teaspoon kosher salt
1/4 teaspoon ground nutmeg
1 cup peeled and diced Granny Smith apple (small to medium diced)

Heat oven to 350 degrees F. Spray a 9 inch loaf pan with non-stick cooking spray and set aside.

In a large bowl add the eggs and bananas, mashing and combining together. Add in the milk and oil and stir to combine. Add in the flour, baking powder, salt, brown sugar, cinnamon, and nutmeg. Mix just until combined. (Do not overmix). Fold in the chopped apple gently.

Pour batter in the prepared pan spreading evenly. Bake 50-60 minutes , or until golden brown and a toothpick comes out clean when tested in the center. (cover the top of the bread if it starts to become too brown toward the end of baking) Remove from the oven and cool in the pan for 15 minutes and then invert and remove from the pan. Place on a wire rack to cool completely. Slice and serve.

Chai Banana Bread

Ramp up your classic banana bread with the warming flavors of chai.  It will leave you with all the comfort feels.

 

Chai Banana Bread

I think everyone mastered the art of baking "banana bread" during the pandemic don't you?  Well banana bread is a classic for a reason, it's so darn good!  Let's take that basic bread and move it up a notch by adding some chai spice to the mix.  I love a good chai latte.  The flavors of ginger, cinnamon, cardamom, cloves, black pepper, just create the most magical spiced tea.  This spice blend is also wonderful in baked goods and is the perfect addition to banana bread.

This is a one bowl recipe and you don't need a mixer!  I just love that.  We always have overripe bananas left over from the week and they are perfect for banana bread, or muffins.  This is such an easy recipe that can be thrown together quickly with items from your pantry.  The baking time is a little long for such a dense quickbread so I would suggest making this on the weekend.  That way you can plan the baking time and will have this heavenly, incredibly delicious Chai Banana Bread all week long.  Perfect for breakfast, snacking, dessert, or with a cup of coffee or tea.

Enjoy!

What Ingredients do I need?

• eggs 

• medium ripe bananas

• canola oil

• milk

• all purpose flour

• baking powder

• salt

• light brown sugar or sugar substitute

• chai spice blend (I use this one)

• walnuts

Substitutions and Variations

• Flour - want a healthy bread with a more nutty flavor? use 1 cup of white whole wheat flour and 1 cup all purpose flour

• Sugar - you can use regular granulated white sugar if you choose, or even dark brown sugar for a deeper molasses flavor

• Sugar substitute - Use a substitute that is good for baking.  I like King Arthur  Baking Sugar Alternative for white sugars, and Splenda Magic Baker Brown Zero Calorie Sweetener for my brown sugars

• Nuts - Leave them out if you prefer or swap them for hazelnuts or pecans

• Add Ins - Along with the Chai Spice try adding in mini chocolate chips, shredded coconut, or chopped fruit like pears or plums.  

Kitchen Tips and Notes

• Long Baking time - you will need 50 - 60 minutes of baking time and about 30 prep time, so plan ahead.

• Chai Spice Blend sources:  
• Spice House Chai Spices - I use this one and it has a hint of vanilla in it.
• Amazon - Watkins Chai Powder - This does have a trace of tea in it and no vanilla.  If you want a vanilla hint add some to the muffin batter along with this spice.
• Amazon - Spicewalla Chai Masala - This Blend does not have any tea in it, nor does it have vanilla.  If you want a vanilla hint add some to the muffin batter along with this spice.
• Morton & Bassett Chai Spice - most major grocery stores carry this brand.  This does not contain vanilla.  If you want a vanilla hint add some to the  batter along with this spice.

• Do not overmix your batter - this will cause a dense tough product and no one wants that in a banana bread!  Just gently (Not vigorously ) mix until everything is just combined. A few streaks of flour is ok.  

More Banana Bread Recipes

• Chocolate Chip Ricotta Banana Bread

• Blueberry Coconut Banana Bread

• Brown Sugar Sour Cream Banana Bread

• Cinnamon Streusel Banana Bread

• Nutella Swirl Banana Bread

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Chai Banana Bread

yield: 1 loaf

2 eggs beaten
2 medium ripe bananas, mashed
1/4 cup canola oil
1/3 cup milk
2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup light brown sugar
1 Tablespoon chai spice blend (I use this one)
1/3 cup chopped walnuts

Heat oven to 350 degrees F.  Spray a 9 inch loaf pan with non-stick cooking spray and set aside.

In a large bowl add the eggs and bananas, mashing and combining together.  Add in the milk and oil and stir to combine.  Add in the flour, baking powder, salt, brown sugar, and chai spice blend.  Mix just until combined. (Do not overmix).  Fold in the chopped walnuts.

Pour batter in the prepared pan spreading evenly.  Bake 50-60 minutes , or until golden brown and a toothpick comes out clean when tested in the center.  (cover the top of the bread if it starts to become too brown toward the end of baking)  Remove from the oven and cool in the pan for 15 minutes and then invert and remove from the pan.  Place on a wire rack to cool completely.  Slice and serve.

Chocolate Chip Ricotta Banana Bread

My Chocolate Chip Ricotta Banana Bread is so tender and moist and full of banana and chocolate flavor that this may become your favorite banana bread recipe!

 

Chocolate Chip Ricotta Banana Bread

It's been a while since I've actually made a banana bread.  I'm not sure why because I love them.  We usually get a slice every time we go to a coffee shop so I decided it was time to make a really special one.  This Chocolate Chip Ricotta Banana Bread is special since it has ricotta cheese in it.  Using ricotta cheese in place of milk give you a bread that is really tender and moist. Add in that bananas and chocolate are a match made in heaven and you have one great quick bread.

We eat this mainly for breakfast but I've also been known to eat this as a snack with hot tea or coffee, and I've even made French toast with leftovers....decadent!  With just 8 ingredients and one bowl, you can have a loaf of banana bread ready to enjoy for your breakfast or anytime you choose.  Making it in one bowl makes it quick and easy to pull together.  The hardest part is waiting the 50 minutes for it to bake!  Let me tell you there is nothing better than a warm piece of banana bread with big banana flavor and gooey chocolate inside.

Enjoy!

What Ingredients do I need?

• bananas

• ricotta cheese

• sugar or sugar substitute ( I often use King Arthur's Baking Sugar Alternative)

• eggs

• flour

• pure vanilla extract

• baking powder

• kosher salt

• chocolate chips

Substitutions and Variations

• Chocolate:  Use a mix of dark and semi-sweet chocolate or leave out the chocolate for regular banana bread

• Nuts:  Add in pecans

• Fruit:  Add in strawberries or blueberries instead of the chocolate

• For more whole grains:  use wheat flour for half of the amount of flour requested

Kitchen Tips and Notes

• Pan size:  use a 9x5 loaf pan for the best results

• Testing for doneness:  the bread is done when a tooth pick that is stuck in the center of the loaf comes out clean

• Cooling the bread:  Allow the bread to cool in the pan for 10 minutes before removing it.  Place the removed bread on a cooling rack to continue to cool for about 15 more minutes before cutting.

• Storing:  Store your bread in a vented plastic bag.  If it is airtight the bread will become soggy.

• Do not overmix the batter:  As with muffins you want to stir the batter just until it comes together (barely all the flour is incorporated).  If you stir vigorously you will end up with a rubbery and dense product.  A thick and lumpy batter is a good batter!

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Chocolate Chip Ricotta Banana Bread

yield:  1 loaf


3 medium ripe bananas, mashed
1 cup whole milk ricotta cheese

1 cup sugar
2 eggs
2 teaspoons vanilla extract
1 ½ cups flour
2 teaspoons baking powder
1/2 teaspoon kosher salt 
1 cup  dark chocolate chips


Preheat the oven to 350 degrees F. Spray a 9x5 inch loaf pan with cooking spray and set aside.

In a medium mixing bowl, stir together the mashed bananas, ricotta, sugar, eggs, and vanilla. Add the flour, baking powder, and salt. Mix until just combined, do not overmix the batter. Fold in the chocolate chips.

Pour the batter into the loaf pan. Bake for 50-60 minutes or the top is golden brown and a toothpick inserted into the center of the loaf comes out clean.

Baking Day: Blueberry Coconut Banana Bread

You be feeling the tropical breezes with this wonderful banana bread that is loaded with fresh blueberries and tropical coconut.

Yum

I hope everyone is staying safe and healthy during this crisis. Things are certainly changing day by day.  Who would have thought that two weeks ago we were all concerned about the bachelor finale and now look at it.  I am personally in day 7 of self-isolation.  My company issued a work from home order on Monday and by Thursday the state of California ordered a Safer at Home mandate.  

My better half works in an "essential" industry and still has to go in to work daily.  This is making for a strange environment since he has contact with people daily.  

So what do you do when you have to stay at home everyday?  Even with all the anxiety we try and live a normal life.  We are being very cautious but are still trying to have fun everyday to lighten the load.  We have both been doing dance exercising on YouTube which is a lot of fun, and the exercise helps your immune system, and taking walks in the neighborhood has never been so popular!  

Another thing I find that is fun is cooking together.  We have been making a lot of creative dishes lately using pantry items.  Today we decided that it was "baking day".  We wanted to make something that would last a while and made a good amount.  A quick bread was in order.  Quick breads are wonderful as they can be made without a mixer and in one or two bowls max!  It's really like a muffin in loaf form.  Super simple to make and really can be made with pantry items.  Which brings me to today's recipe for this superb quick bread.

BLUEBERRY COCONUT BANANA BREAD

This is a wonderful banana bread that is loaded with fresh blueberries and tropical coconut.  I used brown sugar in this bread for a deeper flavor, but you can use white sugar if you prefer.  

Oh what a heavenly bread this turned out to be!  You know that moment when you bite into a tender and fluffy piece of Blueberry Coconut Banana Bread and a warm blueberry bursts in your mouth?…. Hands down, one of the greatest experiences known to man!

This quick bread should last you several days on the counter, and a few more in the refrigerator (if it lasts that long).  Doubling the recipe is always a good idea, then you can freeze one loaf for another time.  It freezes really well, and if you slice it before freezing you can take out portions for a quick snack or grab and go breakfast.

So "baking day" was a major success.  We had a lot of fun making this quick bread, and I hope you will to!  Even the kids will enjoy getting involved.

Enjoy and stay safe!









Blueberry Coconut Banana Bread

makes: 1 loaf

Ingredients:

2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup light brown sugar
1/2 cup shredded coconut (sweetened or unsweetened)
2 large eggs, beaten
1¼ cup mashed ripe bananas (about 2 medium)
1/4 cup canola oil
1 teaspoon vanilla
1/3 cup milk
1 cup fresh blueberries

Instructions:

Heat oven to 350 degrees F. Spray a 9-inch loaf pan with cooking spray.

In a large bowl, mix together flour, baking soda and salt, sugar, and 1/3 cup of coconut.

In a medium bowl, mix together banana, oil, vanilla, milk, and beaten eggs.  Mix until well blended.   Add wet ingredients to the dry and stir just until combined.  Fold in the blueberries, saving several for the top of the bread.  

Pour batter in the prepared pan and top with remaining blueberries and coconut.

Bake 50 to 65 minutes, or until a toothpick comes out clean when tested.  (note: you may need to place a sheet of foil over the top of the bread during that last 15 minutes to avoid over browning.) Cool in pan for at least 15 minutes and then remove loaf from pan and place on a wire rack to cool completely.