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Figgy banana bread
Figgy banana bread
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Total Time:
50 minutes
Nutrient-packed wholemeal fig bread with nuts and seeds, no added sugar.
Ingredients:
  • 250 g dried figs
  • 75 ml cold-pressed rapeseed oil
  • 125 g natural vanilla yoghurt
  • 1 tablespoon vanilla extract
  • 4 ripe bananas
  • 2 large free-range eggs
  • 150 g wholemeal self-raising flour
  • 1 heaped teaspoon baking powder
  • 100 g ground almonds
  • 1 tablespoon poppy seeds
  • ½ teaspoon ground turmeric
  • 1 eating apple
  • 50 g whole almonds
Instructions:
  • 1. Preheat the oven to 180°C/350°F/gas 4. Line a 25cm ovenproof frying pan or tin with wet greaseproof paper. Combine figs, oil, yogurt, vanilla extract, bananas, and eggs in a food processor and blend until smooth. Add flour, baking powder, ground almonds, poppy seeds, and turmeric, then pulse until just mixed. Grate the apple and fold it in. Spread the batter into the pan, top with figs and chopped almonds. Bake for 35-40 minutes until golden and a skewer comes out clean. Let cool slightly on a wire rack. Serve with nut butter, yogurt, and blood orange wedges. Store leftovers in an airtight container for 2-3 days.

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