You know that feeling when your bananas have gone past the point of no return and you’re just one step away from tossing them? Well, hold up! I turned mine into something seriously special: this incredibly moist and flavorful Whole Wheat Fig and Banana Loaf. It’s one of those recipes that makes your whole kitchen smell like a cozy bakery and comes together with barely any effort. Let’s get baking!
Try my Cottage Cheese Banana Loaf recipe.
Why You’ll Love This Recipe
Let’s be real, this isn’t just another banana bread recipe. This is your new go-to for so many reasons:
→ It’s Naturally Sweetened: We’re using the awesome power of ripe bananas and figs, plus a little maple syrup. No refined sugars needed! It’s sweet, but in a wholesome way that makes you feel good.
→ Super Moist & Tender: Thanks to the mashed fruit and vegan yogurt, this loaf stays incredibly moist for days. Say goodbye to dry, crumbly bread!
→ Perfect for Breakfast or a Snack: A slice with your morning coffee? Yes. An afternoon pick-me-up? Absolutely. It’s satisfying without being too heavy.
→ Easy to Make, Hard to Mess Up: This is a no-fuss, one-bowl (okay, two bowls!), no-stand-mixer-needed kind of recipe. If you can stir, you can make this loaf.
→ It’s Vegan-Friendly: Made with flax eggs and plant-based yogurt, it’s a delicious treat everyone can enjoy. No one will even know it’s egg- and dairy-free!
→ That Fig & Cinnamon Combo: The sweet, jammy figs paired with warm cinnamon is a match made in heaven. It tastes fancy, without any of the fancy effort.
→ Your Kitchen Will Smell Amazing: Seriously, the aroma of cinnamon and figs baking is worth the price of admission alone. It’s the ultimate cozy vibe.
Try my Pumpkin Spice Bread recipe.
What You’ll Need To Make
I absolutely love how each ingredient in this loaf isn’t just there for show—they all have a special job to do!
→ Those Spotty Bananas: You know the ones I’m talking about! The super ripe, almost-too-soft bananas on your counter are the secret weapon here. They naturally sweeten the whole loaf and keep it incredibly moist, so no need for extra sugar or oil.
→ Jammy Fresh Figs: These little gems are the star of the show! When baked, they turn into sweet, jammy pockets that just burst with flavor. They pair perfectly with the banana and make this bread feel super fancy.
→ The “Flax Egg” Magic: If you’re new to vegan baking, this might seem weird, but trust me! Mixing flax meal with water creates a perfect gel that binds everything together just like a regular egg would. It’s a simple, genius swap.
→ Whole Wheat Flour: This gives our loaf a hearty, nutty flavor and a wonderful dense-yet-soft texture. It also packs in more fiber, making this treat a little more wholesome.
→ A Dash of Cinnamon: This is the cozy hug of the spice world! That warm cinnamon flavor makes the entire kitchen smell amazing and makes this bread taste like a true comfort food.
Together, these simple ingredients create something truly magical. You’re going to love it.
NOTE: For measurements and rest of the ingredients check the recipe card below.
What You’ll Need To Do
Time required: 70 mins
Alright, friends, let’s turn these simple ingredients into something magical!
First things first: Crank that oven to 350°F (180°C) so it’s nice and toasty when our loaf is ready to go. Grab your favorite loaf pan—if it’s not silicone, just give it a quick hug with some parchment paper so your loaf will pop right out later.
Now, for the fun part (the mixing!): In a large bowl, mash your bananas and figs together like you’re making a sweet, chunky jam. Now, pour in your flax eggs, vegan yogurt, maple syrup, and vanilla. Give it all a good, hearty stir until it looks like a deliciously lumpy smoothie.
In a separate bowl, whisk together your whole wheat flour, cinnamon, baking soda, and sea salt. This is your dry dream team!
Time to make it official: Dump your dry ingredients into the wet bowl. Now, here’s the secret: stir until just combined. A few lumps are totally fine! Overmixing is the enemy of a tender, fluffy loaf, so show that batter some gentle love.
Pour your beautiful batter into your prepared pan and smooth out the top. Art time! Artfully arrange those extra sliced figs on top they’ll look gorgeous and get all jammy in the oven.
Into the oven it goes! Bake for 55-65 minutes. The big test? A toothpick poked right into the center should come out clean. A little tip: around the 45-minute mark, if the top is getting too dark, just tent it loosely with a little aluminum foil hat to keep it from burning.
The hardest step: Once it’s out of the oven, you must let it cool in the pan for at least 15 minutes. I know, the smell is incredible, but this is crucial for it to set properly! After that, transfer it to a wire rack to cool completely (if you can wait that long).
Slice it up, slather on your favorite spread, and enjoy! This beauty will stay fresh in an airtight container for 3-5 days… if it lasts that long.
Estimated Glycemic Index (GI): Low to Medium (~55)
Estimated Glycemic Load (GL): Low (~9 per serving)
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Easy Ingredient Swaps
Baking is all about making a recipe work for you! Here are some simple swaps if you need to mix things up:
For the Figs:
- Dates: Chopped Medjool dates are my top pick! They have a similar sweet, caramel-like flavor and chewy texture.
- Raisins or Dried Cranberries: A classic, easy swap that you probably already have in your pantry. They’ll add little pops of sweetness.
- Fresh or Frozen Berries: Blueberries or raspberries would be delicious! If using frozen, don’t thaw them first to avoid turning the batter purple.
- Chopped Apples or Pears: For a fantastic fall twist! Dice them small so they soften nicely while baking.
For the Bananas:
- Unsweetened Applesauce: This is the best 1:1 swap for mashed banana. It keeps the loaf super moist. You’ll need about ¾ cup.
- Canned Pumpkin Purée: Not just for fall! It adds moisture and a subtle earthy flavor that goes great with the spices.
For the Vegan Greek Yogurt:
- Dairy-Free Sour Cream: Will give the same tangy flavor and tender crumb.
- Unsweetened Plant-Based Milk: If you’re in a pinch, you can use almond, oat, or soy milk. The loaf might be a touch less rich, but still great!
- Coconut Cream: The thick part from a can of full-fat coconut milk will add amazing richness.
For the Maple Syrup:
- Agave Nectar: Another great liquid sweetener that works perfectly 1:1.
- Honey: If you’re not strictly vegan, honey is a wonderful alternative.
For the Whole Wheat Flour:
- All-Purpose Flour: A straight 1:1 swap will work perfectly for a lighter loaf.
- Gluten-Free 1:1 Flour Blend: Use a trusted blend like Bob’s Red Mill or King Arthur to make this recipe gluten-free.
Spice It Up!
Feel free to play with the spices! A pinch of nutmeg or ginger would be lovely alongside the cinnamon. For a real flavor twist, a quarter teaspoon of cardamom is absolutely incredible with the figs.
Happy experimenting! Let me know what fun combinations you try in the comments! 🧡
Try my Multi Seed Bread recipe.
Time to Get Creative! Fun Recipe Twists
Love the base recipe? Here’s how to take it to the next level and make it your own!
1. The “Everything Crunch” Topping: Before baking, sprinkle the top with rolled oats, a handful of chopped walnuts or pecans, and a dash of cinnamon sugar. This adds a delicious crunchy texture that contrasts perfectly with the moist loaf.
2. Chocolate Chip Happiness: Because chocolate makes everything better! Fold ½ cup of dark or semi-sweet chocolate chips (dairy-free if needed) into the batter. The melty chocolate with the sweet figs is a match made in heaven.
3. Citrus Zest Zing: Add the zest of one orange or lemon to the wet ingredients. The bright, citrusy flavor cuts through the sweetness and makes the whole loaf taste incredibly fresh and vibrant.
4. Coffee or Chai Spice Boost: For a deep, warm flavor, add 1 tablespoon of instant espresso powder to the dry ingredients. Prefer chai? Swap the cinnamon for 2 teaspoons of chai spice blend for a super cozy twist.
5. Nut Butter Swirl: Take your loaf from great to greatest! After pouring the batter into the pan, dollop 3-4 tablespoons of almond or peanut butter on top and use a knife to swirl it dramatically through the batter. You’re welcome.
6. “Caramel” Apple Fig: Replace one banana with ½ cup of unsweetened applesauce and add ½ teaspoon of caramel extract (in addition to the vanilla). It tastes like a decadent caramel apple… but in bread form!
7. Make Them Muffins! This batter is perfect for muffins. Just line a muffin tin, fill the cups ⅔ full, and bake for 20-25 minutes at the same temperature. Perfect for on-the-go snacks!
Have fun playing with your food! I can’t wait to hear which twist becomes your new favorite.
Try my Protein Packed Chickpea Banana Bread recipe.
Pro Tips for the Perfect Loaf
These little nuggets of wisdom will ensure your banana fig loaf turns out perfect every single time!
1| The Ripeness is Right: The blacker the banana, the better! Super ripe, spotty bananas are much sweeter and mash easier, which means a more flavorful and moist loaf. No one wants a bland bread!
2| Don’t Overmix! This is the golden rule of quick breads. Stir the wet and dry ingredients together until you just see no more dry flour. A few lumps are totally okay! Overmixing leads to a tough, dense loaf because it overworks the gluten.
3| The Toothpick Test is Your Best Friend: Ovens can be tricky. The best way to know if your loaf is done is to stick a toothpick or a clean knife into the center. If it comes out with a few moist crumbs, it’s perfect. If it comes out with wet batter, it needs more time.
4| Patience is a Virtue (Really!): I know it’s hard, but let the loaf cool completely before you slice into it. This waiting period allows the structure to set. Slicing it too early while it’s still warm will cause it to crumble and fall apart. It’s worth the wait, I promise!
5| The Foil Tent Trick: If the top of your loaf is browning way too quickly but the center is still wet, just loosely tent a piece of aluminum foil over the top for the rest of the bake. This prevents the top from burning while the inside finishes cooking.
6| Fig Prep: If your figs are on the firmer side, chopping or mashing them might be tricky. Give them a quick chop with a sharp knife and they’ll incorporate into the batter much easier.
7| For an Extra Shiny Top: For a bakery-style glossy finish, you can lightly brush the top of the baked loaf with a little extra maple syrup as soon as it comes out of the oven. It adds a tiny bit of extra sweetness and a beautiful sheen.
Happy baking! You’ve got this.
Try my Christmas Beetroot Chocolate Bread recipe.
Budget-Friendly Tips
Want to make this delicious loaf without breaking the bank? Here’s how to bake savvy and save some cash:
1| Rescue Those Bananas: This recipe is perfect for using up overripe bananas that are about to be tossed. Saving food from the trash is the ultimate money-saver! You can even peel and freeze spotty bananas until you’re ready to bake.
2| Fig Alternatives: Fresh figs can be pricey or seasonal. Chopped dates or raisins are a much more affordable year-round option with a similar sweet, chewy result.
3| Maple Syrup Swap: While delicious, pure maple syrup is an investment. Agave nectar is often less expensive, or you can use honey if you’re not strictly vegan.
4| Yogurt Savings: Instead of buying a single small container of vegan Greek yogurt, check the unit price on a larger tub of regular plain vegan yogurt. You can use what you need for the recipe and have the rest for breakfasts throughout the week.
5| Buy Bulk Bin Basics: For ingredients like flax meal, oats, or spices, check the bulk bins at your grocery store. You can buy exactly the amount you need for the recipe, which is often cheaper than purchasing a whole packaged product.
6| DIY Flax Meal: If you already have whole flax seeds, you can make your own flax meal in seconds! Just pulse the seeds in a clean coffee grinder or high-speed blender until it becomes a fine powder. It’s fresher and cheaper.
7| Make It a Double: Baking two loaves at once doesn’t take much more effort or active time. You can freeze the second loaf for a future quick breakfast or snack, making the most of your heated oven and prep time.
Try my Cottage Cheese Banana Bread recipe.
How to Serve This Delicious Loaf
This bread is amazing all on its own, but if you want to dress it up, here are some simple and tasty ways to make it extra special!
1| The Classic Slice: Sometimes, simple is best. Enjoy a thick slice at room temperature with a hot cup of coffee or tea. It’s the ultimate cozy moment. ☕
2| Toast It! For a next-level experience, lightly toast a slice. The edges get a little crispy, and the fig pieces become even more jammy. It’s a total game-changer.
3| Creamy & Dreamy: Slather a warm slice with a generous spread of vegan butter, cream cheese, or almond butter. The way it melts slightly into the warm bread is absolutely heavenly.
4| Fancy French Toast: Stale loaf? Perfect! Use thick slices to make incredible vegan French toast. Dip in a mix of plant-based milk, flax, and cinnamon, then pan-fry until golden. Drizzle with maple syrup.
5| À La Mode Dessert: Take a slice, warm it up, and plop a scoop of vanilla bean ice cream (dairy-free or regular) on top. You’ve just created a stunning, easy dessert that will impress everyone.
6| Brunch Board Star: Cube the loaf and add it to a beautiful brunch or cheeseboard alongside fresh fruit, nuts, and a selection of cheeses and spreads. It’s a total crowd-pleaser.
7| On-the-Go Power Breakfast: Grab a slice as you head out the door! It’s a hearty, satisfying, and portable breakfast that will keep you fueled all morning.
No matter how you serve it, it’s going to be a hit! Enjoy!
Try my Banana Bread Carrot Cake recipe.
Storage & Reheating Tips
You’ve baked this gorgeous loaf let’s make sure it stays delicious for days! Here’s the lowdown on how to store it and bring back that fresh-from-the-oven magic.
Storage Tips:
- Cool It Completely: This is the most important step! Never store a warm loaf, as it will create steam and make the bread soggy. Let it cool completely on a wire rack first.
- Room Temp (Short Term): For enjoying within 3-4 days, simply keep the whole loaf (or slices) in an airtight container or wrapped tightly in beeswax wrap or plastic wrap right on your counter.
- The Fridge (Not Recommended): Pop it in the fridge only if your kitchen is very warm and humid. Otherwise, the fridge can actually dry it out faster and make it stale.
- Freeze It (Long Term): This loaf freezes beautifully! Here’s how:
- Whole Loaf: Wrap the completely cooled loaf tightly in plastic wrap, then again in aluminum foil. Pop it into a freezer bag. It will keep for up to 3 months.
- Individual Slices: This is my favorite method! Slice the cooled loaf, place slices on a baking sheet to flash-freeze for an hour, then transfer them to a freezer bag. Now you can grab a single slice whenever a craving hits!
Reheating Tips:
- The Toaster: For one or two slices, the toaster is your best friend! It’s quick and gives the edges a nice, slightly crispy texture. Use the lowest setting to avoid burning.
- The Oven (For a Whole Loaf): If you froze the whole loaf, let it thaw overnight on the counter. To make it taste fresh-baked, warm it in a 350°F (175°C) oven for about 10-15 minutes.
- The Microwave (Quick Fix): For a single, thawed slice, a quick 15-20 second zap in the microwave will make it soft and warm. Don’t overdo it, or it can get tough!
Enjoy your loaf now and later
Try my Apple Crumble Banana Bread recipe.
Final Thoughts
And that’s it, my friend my new favorite way to use up ripe bananas and make the house smell incredible. This loaf is seriously forgiving, so don’t sweat the small stuff. I hope this recipe becomes a cozy go-to for you like it is for me. Give it a try, and let me know how it turns out! Now, if you’ll excuse me, I’ve got a date with a warm slice and a cup of coffee. Happy baking
Recipe Card
Whole Wheat Fig and Banana Loaf
My go-to recipe for a moist & delicious whole wheat fig banana bread! 🍌 Made with simple ingredients like flax eggs and vegan yogurt, it's a healthy-ish snack or dessert everyone will love.
Ingredients
Instructions
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Preparation:
Preheat the oven to 350°F (180°C). Grease a 9x5 inch loaf pan or line it with parchment paper, ensuring excess paper overhangs the sides for easy removal.
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Combine Wet Ingredients:
In a large mixing bowl, combine the mashed bananas, mashed figs, prepared flax eggs, vegan Greek yogurt, maple syrup, and vanilla extract. Stir until the mixture is uniformly blended.
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Combine Dry Ingredients:
In a separate medium bowl, whisk together the whole wheat flour, ground cinnamon, baking soda, and sea salt. This ensures the leavening agents and spices are evenly distributed throughout the flour.
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Incorporate Dry into Wet:
Add the dry ingredient mixture to the wet ingredients. Using a spatula, fold the ingredients together until the flour is just moistened and no dry streaks remain. Avoid overmixing.
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Pan and Top:
Transfer the batter to the prepared loaf pan and spread it into an even layer. Arrange the remaining sliced figs decoratively on top of the batter.
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Bake:
Place the pan in the preheated oven and bake for 55 to 65 minutes. After 45 minutes of baking, loosely tent the pan with aluminum foil to prevent excessive browning. The loaf is fully baked when a toothpick or cake tester inserted into the center comes out clean.
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Cool:
Allow the loaf to cool in the pan for 15 minutes. Then, using the parchment paper overhang, carefully lift the loaf out and transfer it to a wire cooling rack. Cool completely before slicing. This step is essential for the structure to set properly.
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Storage:
Store the cooled loaf in an airtight container at room temperature for up to 5 days.
Nutrition Facts
Servings 10
- Amount Per Serving
- Calories 195kcal
- % Daily Value *
- Total Fat 1.5g3%
- Total Carbohydrate 42g15%
- Dietary Fiber 5g20%
- Sugars 22g
- Protein 4g8%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
