Figgy banana bread
Blood orange & nut butter
Figgy banana bread
Serves 12
Cooks In50 minutes
DifficultyNot too tricky
Nutrition per serving
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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
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Method
- 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.
- Place 200g of figs in a food processor with the oil, yoghurt, vanilla extract, peeled bananas and eggs, then blitz until smooth.
- Add the flour, baking powder, ground almonds, poppy seeds and turmeric and pulse until just combined, but don’t overwork the mixture.
- Coarsely grate and stir in the apple.
- Spoon the mixture into the prepared pan and spread out evenly.
- Tear over the remaining figs, pushing them in slightly, then chop the almonds and scatter over.
- 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.
- I like to serve each portion with 1 tablespoon of nut butter, 1 tablespoon of natural yoghurt and some wedges of blood orange.
- Store any extra portions in an airtight container, where it will keep for 2 to 3 days.
