An amazing ode to the last days of summer and to fig season: a fresh fig banana bread. In this recipe, I've used fresh figs as a delicious fruity filling for the banana bread and added a touch of cinnamon for that subtle feel of fall that is slowly but surely approaching. I've used quite a bit of figs for this recipe which resulted in a very rich bread, but you can use less figs if you so choose. Just leave a few aside to place on top of the bread because it not only adds a visual interest, but it also caramelizes so nicely while baking!
1 vanilla sugar
60 gr sugar
Pinch of salt
150 ml milk
1 tbsp fig liqueur (optional)
115 gr buckwheat flour
110 gr gluten free flour mix
5 gr baking powder
½ tsp cinnamon
200-300 gr fresh figs
1.In a bowl, mix the egg with the sugar and salt until fluffy.
2. Add the bananas and mash them into the egg mixture.
3. Pour in the milk and fig liqueur and mix well.
4. Add in the dry ingredients: buckwheat flour, gluten free flour mix, baking powder and half a teaspoon of cinnamon.
5. Chop the figs up into quarters and leave a few figs on the side. Slowly mix in the chopped figs into the batter.
6. Pour the batter into a baking tin lined with parchment paper. Take the figs that you have left aside and cut them into circles. Place the circles on top of the banana bread.
7. Bake for 30 mintues at 180 degrees Celsius.