Everyone loves banana bread, right? My Mom’s banana bread recipe is something of a legend in our family and a while back I gussied it up and posted my recipe for Strawberry Banana Walnut Bread. Then last month, Valley Fig Growers invited me to compete in an Instagram photo contest. They sent me two free bags of dried figs to use in their recipe for California fig banana bread and I decided to turn my entry into dessert by topping it with ice cream and drizzling my favorite butterscotch caramel sauce over the top.
Dried figs in banana bread?
As much as I love dried figs, I was skeptical about putting them in banana bread–it just seemed a little weird to me–but boy was I surprised at how much I love that recipe. Dried figs add additional nutrition and great texture to banana bread which is often kind of boring. Figs are also fabulous in savory dishes as well as other sweet recipes like my fig bars. And the first time I had chunks of Gorgonzola cheese with dried figs on an hors d’oeuvres platter, I had a “When Harry Met Sally” moment! You’ll find the California fig banana bread recipe at the website of Valley Fig Growers, along with tons of inspiration and other great recipes for you to browse and e-cookbooks to download.
Is fig banana bread hard to make?
Making the fig banana bread is dead simple. Mix the dry ingredients and the diced figs in a large bowl, then mix the wet ingredients in a medium bowl. Combine them and add the macadamia nuts to make a thick batter. Spoon it into a prepared pan and bake.
The result is a healthy, moist and sturdy banana bread that is packed full of the flavors and textures of bananas, figs, and macadamia nuts. It’s a brilliant combination!
How should I serve it?
Enjoy a slice of plain fig banana bread with your breakfast yogurt as I did several times this week. Toast it and spread it liberally with cream cheese for tea. Or go all out and serve it as a really swell dessert with ice cream and butterscotch caramel sauce, chunks of bananas, halved dried figs, and a sprinkle of macadamia nuts. No matter which direction you take, I’ll bet you’re going to love fig banana bread!
What about that butterscotch caramel sauce?
The recipe for butterscotch caramel sauce is one that I’ve been making for a number of years and it’s also super simple to make. It’s smooth and luscious and will definitely enhance anything you put it on. Keep a jar of it in your frig and drizzle it on sliced fresh apples, a toasted slice of pound cake, brownies past their prime, plain bananas, or warm bread pudding. You’ll think of dozens of delicious uses and it’s so much better and less expensive than anything you’ll find in the grocery store.
Special thanks to Jay & Tracy for letting us housesit at their beautiful lakeside home where I made these recipes and we shot the photos.
Please leave a question or a comment and rate this recipe with the stars below, then Pin, Tweet and/or share on Facebook and Instagram. If you make the butterscotch caramel sauce recipe, it would be wonderful if you’d post a photo on Instagram with #mjbakesalot and I’d love it if you would also come back here and make a comment.
Thanks, and bon appetit!
- 1 cup (7 oz, 200 grams) packed brown sugar
- 1/2 cup (4 oz, 115 grams) salted butter
- 1/4 teaspoon salt
- 1 cup (8 fluid oz, 240 ml) heavy cream
- 1 teaspoon pure vanilla extract
- Put the sugar, butter, salt and cream in a medium saucepan and set over medium heat.
- Bring to a boil and whisk, stirring constantly.
- Reduce the heat and simmer, continuing to stir, until the mixture has thickened slightly, about 3 to 5 minutes (he longer it cooks, the thicker it will get).
- Remove from the heat and stir in the vanilla extract.