Fig and Banana Loaf

This hearty loaf is a healthy rendition of the classical banana bread. Serves as an excellent start to any day, and is great for an afternoon tea. Figs can be substituted with dates or raisins.

Original recipe makes 2 – 8×4 inch loaves

Ingredients

2 eggs
1 cup soy milk
1/2 cup firmly packed brown sugar
2 tablespoons olive oil
1 1/3 cups mashed ripe bananas
2 1/2 cups whole wheat flour
1 tablespoon baking powder
1 teaspoon salt
1 teaspoon cinnamon
1 cup dried figs, chopped

Directions

1. Preheat an oven to 350 degrees F (175 degrees C). Lightly grease two 8.5 x4.5 inch pans.
2. Mix together the eggs, soy milk, brown sugar, oil, and mashed bananas in a bowl until evenly blended; set aside. In a large bowl, stir together the whole wheat flour, baking powder, salt, and cinnamon; pour in the egg mixture, and stir just until combined. Divide batter into prepared pans.
3. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 55 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

Nutrition

Calories: 137 kcal
Carbohydrates: 27.3 g
Cholesterol: 21 mg
Fat: 2.5 g
Fiber: 3.6 g
Protein: 3.6 g
Sodium: 206 mg

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