Go Back
+ servings
A close up of 3 slices of fig bread resting on top of each other. The remaining loaf is in the background.
Print Recipe
3.61 from 23 votes

Fig Bread

Made with mashed figs and bananas, honey, Greek yogurt and whole wheat pastry flour this healthy fig bread is perfectly moist, naturally sweetened, oil-free and such a great recipe to make during fig season!
Prep Time15 mins
Cook Time1 hr
Total Time1 hr 15 mins
Course: Baked Goods
Cuisine: American
Keyword: fig bread
Servings: 10
Calories: 224kcal

Ingredients

  • ½ cup mashed banana about 1-2 ripe bananas
  • ½ cup mashed figs plus more for topping
  • 2 eggs
  • ½ cup plain Greek yogurt
  • cup honey
  • cup coconut sugar
  • 1 teaspoon vanilla extract
  • 1 ½ cups whole wheat pastry flour
  • 1 teaspoon cinnamon
  • 1 teaspoon baking soda
  • ½ teaspoon sea salt

Instructions

  • Preheat the oven to 350˚F.
  • Use a fork to mash bananas and figs. Combine the two in a mixing bowl.
    Mashed figs on a plate. A gold fork rests next to the figs.
  • Mix in eggs, yogurt, honey, coconut sugar and vanilla.
    Ingredients inside of a mixing bowl, ready to be mixed with a spoon.
  • In another bowl, combine flour, cinnamon, baking soda and salt.
    Dry ingredients in a bowl with a spoon.
  • Add flour mixture to the wet ingredients and stir until just combined. Don’t overmix.
    Dry ingredients incorporated into wet ingredients with a gold spoon sticking out of the bowl.
  • Pour the batter into a parchment lined 8.5 inch loaf pan. Add a few thin slices of figs on top of the batter to create a pretty topping for the loaf.
    A bread pan filled with fig bread batter. 8 slices of fig are laid out on top of the bread.
  • Bake loaf for about 55-65 mins, or until a toothpick comes out clean from the middle of the bread. I recommend covering the loaf with foil around the 45 minute mark to make sure the bread doesn’t get too brown on top. Also note that baking times may vary, so keep an eye on the bread.
    A cooked loaf of fig bread, still inside the bread baking pan.
  • Allow loaf to cool for 15 minutes in the loaf pan before removing. Allow loaf to cool completely on a wire rack (about 15 additional minutes) before serving.
  • Store any leftovers in an airtight container for 3-5 days at room temperature. For longer storage, you can store in the fridge for 5-7 days or freezer for up to 3 months.

Notes

  • Applesauce: If you're not a fan of bananas, applesauce would probably be a good substitute.
  • Eggs: I haven't tried using a flaxseed egg but that should work as a replacement.
  • Greek yogurt: If you need this recipe to be dairy-free I bet using a dairy-free yogurt would work just fine.
  • Whole wheat pastry flour: If you can’t find whole wheat pastry flour you can also use white whole wheat flour, a blend of all-purpose and regular whole wheat flour or just regular all-purpose flour.
  • Honey: I haven't another liquid sweetener in place of the honey, but I bet you could use maple syrup or agave if preferred.
  • Coconut sugar: If you don't have coconut sugar on hand, brown sugar will work as well.

Nutrition

Serving: 1slice | Calories: 224kcal | Carbohydrates: 48g | Protein: 6g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 39mg | Sodium: 229mg | Potassium: 229mg | Fiber: 5g | Sugar: 23g