Figgy banana bread

Blood orange & nut butter

Figgy banana bread

Figgy banana bread

Serves 12
Cooks In50 minutes
DifficultyNot too tricky
Nutrition per serving
  • Calories 250 13%
  • Fat 15.8g 23%
  • Saturates 1.7g 9%
  • Sugars 20.3g 23%
  • Salt 0.3g 5%
  • Protein 7.5g 15%
  • Carbs 29g 11%
  • Fibre 4g -
Of an adult's reference intake
recipe adapted from

Everyday Super Food

By Jamie Oliver
Tap For Method

Ingredients

  • 250 g dried figs
  • 75 ml cold-pressed rapeseed oil
  • 125 g natural vanilla yoghurt
  • 1 tablespoon vanilla extract
  • 4 ripe bananas
  • 2 large free-range eggs
  • 150 g wholemeal self-raising flour
  • 1 heaped teaspoon baking powder
  • 100 g ground almonds
  • 1 tablespoon poppy seeds
  • ½ teaspoon ground turmeric
  • 1 eating apple
  • 50 g whole almonds
Tap For Method
recipe adapted from

Everyday Super Food

By Jamie Oliver
Tap For Ingredients

Method

  1. Preheat the oven to 180°C/350°F/gas 4. Line a 25cm ovenproof frying pan or tin with a scrunched sheet of wet greaseproof paper.
  2. Place 200g of figs in a food processor with the oil, yoghurt, vanilla extract, peeled bananas and eggs, then blitz until smooth.
  3. Add the flour, baking powder, ground almonds, poppy seeds and turmeric and pulse until just combined, but don’t overwork the mixture.
  4. Coarsely grate and stir in the apple.
  5. Spoon the mixture into the prepared pan and spread out evenly.
  6. Tear over the remaining figs, pushing them in slightly, then chop the almonds and scatter over.
  7. Bake for 35 to 40 minutes, or until golden, cooked through and an inserted skewer comes out clean. Transfer to a wire rack to cool a little.
  8. I like to serve each portion with 1 tablespoon of nut butter, 1 tablespoon of natural yoghurt and some wedges of blood orange.
  9. Store any extra portions in an airtight container, where it will keep for 2 to 3 days.