FRESH FIG BANANA BREAD

“For about a month every summer, our diets consist of sweet fresh figs and an abundance of fig-enhanced desserts and jams,” says Jackie Bruchez in her cookbook, “Decadent Fruit Desserts.”“Apart from the jars and jars of jam that I make, I usually make a few loaves of this delicious bread to freeze for quick snacks when the school year begins.”

1 1/2 cups all-purpose flour

1 teaspoon baking soda

1/4 teaspoon salt

⅓ cup unsalted butter, melted

3/4 cup granulated sugar

2-3 very ripe medium-sized bananas, peeled and

mashed

1 large egg

1 teaspoon vanilla extract

1 1/2 cups fresh figs, chopped

2 whole figs, sliced, for garnish

Preheat the oven to 350 degrees. Line a 9-by-5-inch loaf pan with parchment paper or foil or spray it with nonstick cooking spray.

In a small bowl, whisk together the flour, baking soda and salt and set it aside.

Beat the butter and sugar together. Add the mashed bananas, egg and vanilla, beating until they’re combined. Stir in the flour mixture. Fold in the chopped figs. Pour the batter into the loaf pan and top it with sliced figs. Bake the loaf for 55 to 60 minutes or until a knife inserted in the center comes out clean. Remove it from the oven and cool before slicing.

Note: If freezing it for later, wrap the cooled loaf tightly in plastic wrap. Store the wrapped loaf in a freezer bag for up to 3 months. Bring it to room temperature before serving. Makes 1 (9-by-5-inch) loaf, 12 slices.

Per slice: 194 calories (percent of calories from fat, 26), 3 grams protein, 34 grams carbohydrates, 2 grams fiber, 6 grams fat (3 grams saturated), 31 milligrams cholesterol, 157 milligrams sodium.

Reprinted with permission from “Decadent Fruit Desserts” by Jackie Bruchez, Page Street Publishing Co., 2019.