I had a lot of leftover figs from the cranberry fig sauce. First, I threw some into oatmeal raisin cookies. Then I saw three overripe banana’s sitting on the counter and decided to add the rest of the figs to a banana bread. I did another quick scan of the pantry and added a handful of chocolate chips that were sitting at the bottom of the bag. This bread evolved into a moist and delicious whatever-is-on-the-counter-and-needs-to-be-used bread. Yum!
Source: Adapted from Baking Illustrated
2 cups flour
1 1/4 cup walnuts, chopped coarsely and toasted
3/4 cup sugar
3/4 tsp. baking soda
1/2 tsp. cinnamon
1/4 tsp. ground cloves
1/2 tsp. salt
3 very ripe bananas, mashed well
1/4 cup plain yogurt or sour cream
2 eggs, lightly beaten
6 T. butter, melted and cooled
1 tsp. vanilla extract
1/4-1/2 cup chocolate chips
1/2 cup dried figs, quartered
Preheat oven to 350. Grease and flour loaf pan.
1. Whisk together flour, sugar, baking soda, salt, cinnamon, cloves and toasted walnuts in a large bowl. Set aside.
2. In a medium bowl, mix mashed bananas, yogurt or sour cream, eggs, butter and vanilla.
3. Lightly fold in the banana mixture into the dry ingredients with a rubber spatula until just combined and the batter looks thick and chunky. Fold in figs and chocolate chips. Pour batter into loaf pan.
4. Bake until loaf is golden-brown and a toothpick inserted into the center comes out clean 45-55 minutes. Cool in the pan for 5 minutes before transferring it to a wire rack to cool completely. (Bread can be wrapped with plastic wrap and stored at room temperature for up to three days.)