A recipe – Banana, figs & chocolate loaf

Baking bananas

The weather has been so awful recently, dragging a cold winter into an extremely dreary early spring, weekends are spent baking warming and earthy cakes and meals, rather than fruity shakes and ice creams.   

So when I received a basket of early Scottish strawberries and Good Natured bananas, I made a healthy smoothie for my intake of vitamins. Good Natured fruits and vegetables are pesticide and residue free which makes them a great choice for those conscious about vegetables’ growing methods. 
I used the rest of the bananas for a delicious banana bread which goes very well with a cup of tea while it’s snowing outside. 


The recipe is adapted from the wonderful Great British Book of Baking 2010 – I added my own changes.

Banana, Figs & Chocolate loaf

  • 260gr self raising flour
  • 155gr caster sugar
  • 45gr melted and cooled unsalted butter
  • 45gr plain low fat yogurt
  • 2 free range eggs, beaten
  • 2 peeled, ripe bananas, mashed up
  • 25gr dark chocolate, chopped up
  • a handful of pecan nuts, roughly chopped
  • 2 tbspons of rum
  • 3 dried figs, cut into small pieces

Banana bread 

Mix the flour in a large bowl with the sugar and the beaten eggs. Add the melted butter, the yogurt and then the rum. If it’s too dry, add a bit of extra yogurt, or rum if you prefer! Once well mixed, add the nuts, figs, bananas  and at the end, the chopped chocolate. Mix well, then place in a 900gr loaf tin lined with parchment paper (or with butter).

Bake in a preheated oven at 180c (fan) for around 55 minutes or until golden brown and risen. 
Let it cool on a wire rack for 5 minutes and enjoy!

Thank you Wild Card and Good Natured for providing the lovely bananas and strawberries. 

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