Tuesday, June 10, 2014

Banana Bread with Fresh Figs

It's very rare for me to meet a carb that I don't thoroughly enjoy. Who am I kidding... I have NEVER met a carb that I don't love! Pasta, breads, baked goods.... bring it. That is why me going on a no carb diet is very very disheartening. But, it is summertime and sometimes these things must be done because bikinis must be worn.

The upside? Lots of healthy carb free recipes coming your way. 

The downside. Well, everything that has to do with me and my own quality of life. 

Sigh. But, since I will not be starting this nonsense until Friday, I figured I would squeeze a couple more mouthwatering, carb filled recipes in!

I loveeeee banana bread. A bread with fruit in it? Love it, love it, love it! I also love figs, though I rarely know what on earth to do with them! This recipe is great because the figs not only compliment the flavor of the bananas, but they also add a great texture to the bread and when paired with the coconut oil, keep it incredibly moist! 

3 very ripe mashed bananas 
1/2 cup coconut oil, melted
1 cup brown sugar
1 1/2 teaspoons pure vanilla extract
4 ripe figs, quartered and mashed
6 ripe figs, chopped
2 eggs
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
2 cups all purpose flour

Preheat your oven to 350 degrees. 

In a large bowl, combine mashed bananas, mashed figs, melted coconut oil, brown sugar, and vanilla. Mix well and then beat in the eggs one at a time, mixing until combined. 

In a separate bowl, combine the baking soda, baking powder, salt, and flour. 

Add the flour mixture to the banana mixture, mixing until just combined. Then, fold in the chopped figs, mixing very gently so that they do not get broken down. 

Pour batter into a greased loaf pan and bake for 45- 50 minutes. 

Let cool before slicing. 

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