Servings: 8 slices
  • 2 cups mashed ripe or overripe banana, about 2 or 3 large bananas
  • 1/2 cup light brown sugar
  • 1 cup all-purpose flour
  • 1/2 cup whole wheat flour
  • 1/2 cup espresso or super strong coffee
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/3 cup canola oil (or other neutral vegetable oil)
  • 1 cup dried figs, chopped
  • 1 cup walnuts, chopped
Yes, the greatest! The secret? Fig and walnut make one of the most fabulous combinations in the world, so I thought only coffee would put it over the top. Espresso is the big secret ingredient. This bread is incredibly fluffy and moist. And if you are not a banana fan, do not worry because the coffee, figs, and walnut flavors totally prevail.
It took me a couple of months to develop this recipe to what I had in mind, but I felt I hit the jackpot! And it is so quick and easy to put together, and you will make this over and over again.
  • Preheat oven to 350F (175C).
  • Grease a 9×5 inch (23×12 cm) loaf pan.
  • Place banana, coffee, and vegetable oil in a blender and turn on high until it emulsifies into a thick cream, about 1 minute.
  • Whisk sugar, flour, baking soda, and baking powder in a large bowl. Add the banana cream and mix well with a wooden spoon or spatula until you get a smooth batter, about one or two minutes. Do not overmix it. Gently fold the figs and walnuts and pour the batter into the loaf pan. Bake it for 30 minutes or until a wooden stick inserted in the center of the loaf comes clean.