Walnut, Pecan & Dried Fig Banana Bread

Fig & Walnut Oaty Banana Bread is a great way to use up overripe bananas, it’s bursting with sweet banana, cinnamon, figs and walnuts. This will last a few days and is even better toasted, spread with a generous layer of peanut butter!

Created by:
1 hr 15 mins
Intermediate
8 SERVERS

Nutrition per serving

Energy

1206 kcal

Fat

4.6 g

Saturates

6.2 g

Carbs

33.2 g

Sugars

10.3 g

Fiber

6.2 g

Protein

6 g

Salt

0.3g

Nutrition per serving

Energy

1206 kcal

Fat

4.6 g

Saturates

6.2 g

Carbs

33.2 g

Sugars

10.3 g

Fiber

6.2 g

Protein

6 g

Salt

0.3g
0%

PREP TIME

15 min

0%

COOK TIME

60 min

0%

TOTAL TIME

1 hr 15 mins

Ingredients

Method

  1. 1. Preheat the oven to 190 °C/170 Fan/375 °F/Gas mark 5.
    2. Line a loaf tin with baking paper and set aside.
    3. Next, put the ground flaxseed and water in a small bowl, stir and leave to gel for 5 minutes.
    4. In a food processor, add the oats and pulse several times to make oat flour. Set some aside in a small bowl for topping the banana bread.
    5. On a chopping board, chop the walnuts, pecans and figs into bitesize pieces.
    6. Then, peel the bananas and place in a large bowl. Mash with a fork, until a few lumps remain.
    7. To the large bowl, add the flax mixture, apple puree, salt, coconut oil, vanilla and almond drink, whisking well until combined. (There’s no need to melt the coconut oil)
    8. Next, add in the oat flour, cinnamon, baking powder, bicarbonate of soda and stir well to combine.
    9. Fold in the nuts and figs (keep some back for the topping). If the mix looks too dry, add in a splash more drink (this will depend on the ripeness of the bananas).
    10. Once well combined, pour into the lined loaf tin. Smooth out with a small knife, then cut a line lengthways in the batter so the loaf rises evenly.
    11. Finally, evenly sprinkle over the remaining oats, walnuts and figs.
    12. Bake for 60 – 65 minutes, until a toothpick comes out clean.
    13. Transfer to a cool rack, cooling fully before lifting out of the tin.
    14. To serve, place on a chopping board and slice. Store in an airtight container for up to 3 days.

Tips

To minimise food waste store nuts/seeds out of direct light and heat and always in an airtight container.
Don’t throw away overripe, brown, spotty bananas – they are perfect for baking with and make the best banana bread, muffins, pancakes – the list is endless! You can also freeze overripe bananas to use in smoothies. To freeze, slice into rounds and place on an unlined baking tray. Place the tray in the freezer for an hour or until bananas are firm, then transfer to freezer safe bags, storing in the freezer until necessary. This method will stop the bananas sticking together in the freezer.

Ingredients

Method

  1. 1. Preheat the oven to 190 °C/170 Fan/375 °F/Gas mark 5.
    2. Line a loaf tin with baking paper and set aside.
    3. Next, put the ground flaxseed and water in a small bowl, stir and leave to gel for 5 minutes.
    4. In a food processor, add the oats and pulse several times to make oat flour. Set some aside in a small bowl for topping the banana bread.
    5. On a chopping board, chop the walnuts, pecans and figs into bitesize pieces.
    6. Then, peel the bananas and place in a large bowl. Mash with a fork, until a few lumps remain.
    7. To the large bowl, add the flax mixture, apple puree, salt, coconut oil, vanilla and almond drink, whisking well until combined. (There’s no need to melt the coconut oil)
    8. Next, add in the oat flour, cinnamon, baking powder, bicarbonate of soda and stir well to combine.
    9. Fold in the nuts and figs (keep some back for the topping). If the mix looks too dry, add in a splash more drink (this will depend on the ripeness of the bananas).
    10. Once well combined, pour into the lined loaf tin. Smooth out with a small knife, then cut a line lengthways in the batter so the loaf rises evenly.
    11. Finally, evenly sprinkle over the remaining oats, walnuts and figs.
    12. Bake for 60 – 65 minutes, until a toothpick comes out clean.
    13. Transfer to a cool rack, cooling fully before lifting out of the tin.
    14. To serve, place on a chopping board and slice. Store in an airtight container for up to 3 days.

Related recipes

15 mins

Beginner
Easy-to-make sweet snack or breakfast, rich in probiotics and healthy fatty acids. Satisfying recipe for when you need an extra energy boost.

40 mins

Intermediate
This fruity and fragrant Moroccan inspired Prune & Fig Tagine is warmly spiced with floral, rosy ras el hanout, sweet cinnamon and jammy dried figs.