Whole Wheat Fig & Banana Loaf
Serves
10
Prep Time
15 minutes
Cook Time
60 minutes
Ingredients
2 bananas, mashed
5 mashed figs + 2 extra, sliced for topping
2 flax eggs (combine 2 tbsp flax meal + 5 tbsp water)
4.2 oz (120 g) vegan Greek yogurt
2.7 oz (80 ml) maple syrup 1 tsp vanilla extract
6.3 oz (180 g) whole wheat flour
1 tsp ground cinnamon
1 tsp baking soda
½ tsp sea salt
Nutrition
(Per Serving)
Calories
146
Fats
1 g
Protein
3 g
Carbs
32 g
Instructions
- Preheat the oven to 350°F (180°C). Prepare a silicone loaf pan or line a regular loaf pan with baking paper.
- Mix together the mashed bananas, figs, eggs, yogurt, maple syrup, and vanilla.
- In another bowl, combine the flour, cinnamon, baking soda, and salt.
- Add the dry flour mixture to the wet ingredients and stir until just combined. Don’t overmix the batter!
- Pour the batter into the loaf pan and lay the remaining sliced figs over the top.
- Place the loaf pan into the hot oven to bake for about 55-65 minutes or until a toothpick inserted into the center comes out clean. Cover the loaf with foil around the 45 minute mark to stop the top from browning too much.
- Allow the loaf to cool for 15 minutes in the pan before removing it and cooling completely on a wire rack before serving.
- Store in an airtight container for 3-5 days at room temperature.