Warm, moist, and so soft, this homey walnut & fig banana bread spells comfort. A slice of this freshly baked banana bread will make you feel all is well with the world!
This walnut & fig banana bread is very basic and simple. It is a one-bowl recipe. There is no need to get your mixer out. No separating eggs, beating the whites till stiff. Simply dump everything in a bowl, one after another, and mix.
Why We Love This Recipe
All you need is a bowl, a fork, and ripe bananas.
Adding walnuts to banana bread gives it a lovely crunch.
This walnut & fig walnut bread is a keeper, I promise you.
Recipe Ingredients
Bananas: Spotty bananas are the sweetest, so use the ripest ones.
Oil: Pick your favorite or any neutral-tasting vegetable oil.
Eggs: Make sure they are at room temperature.
Flour: I used whole wheat flour for this fig banana bread, but all-purpose flour will work too, or use half-and-half of both.
Sugar: I love adding brown sugar to my fall banana breads. Feel free to replace it with regular, raw, or any other sugar you love.
Walnuts: They add a wonderful nutty flavor and texture.
Figs: This recipe works great with dried figs. Fresh figs would be wonderful here too.
Spices: A splash of homemade vanilla extract, and some cinnamon powder give the fig and walnut bread all the flavor it needs.
See the recipe card for full information on ingredients and quantities.
How To Make Walnut & Fig Banana Bread
Step 1: Set your oven to preheat and then grease your loaf pan. I used an 8 by 4 inch one.
Step 2: In a large bowl, add the ripe bananas and mash with a fork.
Step 3: Mix in the oil, vanilla extract, and eggs. Add the brown sugar and mix well.
Step 4: Sift in the flour, salt, cinnamon powder, and baking soda.
Step 5: Combine everything until just moistened. Don’t overmix.
Step 6: Fold in chopped walnuts and figs.
Step 7: Pour the walnut banana fig bread batter into the prepared pan.
Step 8: Bake for about 45–50 minutes until a toothpick inserted in the center of the bread comes out clean.
Turn the walnut and fig banana cake out onto a cooling rack.
Pro Tips
- It’s easier to mix everything when all the fig banana bread ingredients are at room temperature.
- Sift your dry ingredients. It breaks any big lumps and makes for a smoother batter.
- Use those browning bananas. They make the bread sweeter. Don’t have any? I share an easy trick to ripen bananas quickly in my delicious strawberry banana bread recipe.
- If the walnut & fig banana bread starts to brown on the top, cover it loosely with a piece of foil.
How to serve
Warm or at room temperature, walnut & fig banana bread is a total winner.
- It's great for snacking and keeps well in the lunch box too.
- Drizzle it with this vegan caramel sauce to turn this simple banana bread loaf into a decadent dessert.
- Serve it warm with a scoop of vanilla ice cream, and you'll have fans for life!
- Toast and slather with easy apple butter or homemade cinnamon honey butter!
Recipe FAQs
Yes, you can make fresh fig and walnut banana bread! Chop up the fruit. Toss it in a bit of flour (so it doesn’t sink to the bottom of the loaf) and then add it to the batter.
On the countertop, the bread will last for up to 3 days. Keep it in the fridge for longer storage. Always use an airtight container.
Don’t get me started on what other nuts you can use in place of walnuts! Pecans, macadamias, hazelnuts, cashews—anything works.
📖 Recipe
Walnut & Fig Banana Bread
Ingredients
- 3 - 4 Bananas, very ripe
- 1/3 cup Oil
- 2 Eggs
- 1 tsp Vanilla
- 1/2 cup Brown sugar
- 1 1/2 cups Wholewheat flour
- 1 tsp Baking soda
- 1/4 tsp Salt
- 1 Tsp Cinnamon powder
- 1/3 cup Walnuts, roughly chopped
- 1/4 cup Diced dried figs
Instructions
- Preheat your oven to 180C. Grease a loaf pan 8" x 4".
- In a large bowl, add the bananas and mash with a fork. Mix in the oil, vanilla extract, and eggs.
- To this mixture, add the brown sugar and mix well.
- Now stir in the flour, salt, cinnamon powder, and baking soda. Mix until just moistened.
- Fold in the walnuts and figs.
- Pour the batter in the prepared pan and bake for about 45 - 50 minutes until a toothpick inserted in the center of the bread comes out clean. If the cake starts to brown a lot on the top, cover it loosely with a piece of foil.
- Turn the cake out onto a cooling rack. Serve warm or at room temperature. Enjoy!
Nutrition
Vrushali Venkatraman says
Hi... tried it with buckwheat + whole wheat and the texture is great compared to the gooey flat version with plain wheat.Thanks for the tip.
Also flax eggs have become a regular in my cakes after I first used them in ragi double choco cookies. Thanks for sharing.
Natasha Minocha says
So happy to hear this! Thank you very much for your wonderful feedback and for your support, Vrushali! xx
Alice says
Thank you for the recipe, recently made and delicious! Do you know the nutritional info by any chance?
Natasha Minocha says
Thanks so much for your lovely feedback, Alice. I'm so glad you enjoyed this cake.
Unfortunately, I don't have the nutritional information for this.????????
jason says
your recipy looks great
Natasha Minocha says
Thank you! 🙂
Sai says
hi Natasha how can we substitute the eggs in the recipe ..?
Natasha Minocha says
Hi Sai, I haven't this without eggs, but you could substitute with flax egg i.e 1 tbsp flaxseed powder + 3 tbsp water. Stir and keep aside for 5 minutes until gelatinous. This is the measurement for 1 egg. Please double for 2 eggs. Hope this helps. 🙂
Rishi Sharma says
this is so delicious as dessert! hits any sweet tooth on the nail
Natasha Minocha says
Thank you! 🙂
aliya says
This is truly a brilliant combination something I have never thought of before now .i want to make this banana bread.
Natasha Minocha says
Thank you so much, Aliya ! So glad you stopped by!
Easyfoodsmith says
What an easy peasy and gorgeous loaf of banana bread! Especially love the salted caramel drizzle. ????
Natasha Minocha says
Thanks so much, Taruna! Gotta love easy baking recipes, right?! xoxo