Healthy Fig Bread by Brittany Mullins

Healthy Fig Bread

By Brittany Mullins

Brittany is a holistic nutritionist, but most days you can find her in the kitchen creating new recipes or doing some sort of workout. The thing she is most passionate about in life is helping others to live healthier and happier lives. She is fortunate to connect with and inspire people all around the world. Brittany works with people who are looking for ways to implement simple changes to feel their best selves. Find Brittany at her website Eating Bird Food.

Eating Bird Food

Prep Time: 15 mins | Cook Time: 1 hour | Total Time: 1 hour 15 mins

Servings: 10 | Calories: 224 kcal

Made with mashed figs and bananas, honey, Greek yogurt and whole wheat pastry flour, this healthy fig bread is perfectly moist, naturally sweetened, oil-free and such a great recipe to make during fig season.

This healthy fig bread is slightly sweet and packed with flavor thanks to fresh figs.

Depending on where you live and when you’re shopping for figs, you’ll find different types of figs in the grocery store. Black Mission or Brown Turkey figs can be found in local stores.

One thing to note when shopping for figs is that they don’t ripen after you pick them from the tree, so they won’t ripen once you bring them home from the store. Look for figs that give slightly when you press the skin, have smooth, solid skin and aren’t mushy, bruised, cracked, or wrinkled.

Check the stem to make sure you don’t have a mushy fig on your hands. The stems should be firmly attached.

Ingredients

• ½ cup mashed banana about 1-2 ripe bananas
• ½ cup mashed figs plus more for topping
• 2 eggs
• ½ cup plain Greek yogurt
• ⅓ cup honey
• ⅓ cup coconut sugar
• 1 teaspoon vanilla extract
• 1 ½ cups whole wheat pastry flour
• 1 teaspoon cinnamon
• 1 teaspoon baking soda
• ½ teaspoon sea salt 

Instructions

1. Preheat the oven to 350˚F.
2. Use a fork to mash bananas and figs. Combine the two in a mixing bowl.
3. Mix in eggs, yogurt, honey, coconut sugar and vanilla.
4. In another bowl, combine flour, cinnamon, baking soda and salt.
5. Add flour mixture to the wet ingredients and stir until just combined. Don’t overmix.
6. Pour the batter into a parchment lined 8.5-inch loaf pan. Add a few thin slices of figs on top of the batter to create a pretty topping for the loaf.
7. Bake loaf for about 55-65 mins, or until a toothpick comes out clean from the middle of the bread. I recommend covering the loaf with foil around the 45-minute mark to make sure the bread doesn’t get too brown on top.
8. Also note that baking times may vary, so keep an eye on the bread.
9. Allow loaf to cool for 15 minutes in the loaf pan before removing. Allow loaf to cool completely on a wire rack (about 15 additional minutes) before serving.
10. Store any leftovers in an airtight container for 3-5 days at room temperature. For longer storage, you can store in the fridge for 5-7 days or freezer for up to 3 months.

Notes 

Applesauce: If you're not a fan of bananas, applesauce would probably be a good substitute.

Whole wheat pastry flour: If you can’t find whole wheat pastry flour you can also use white whole wheat flour, a blend of all-purpose and regular whole wheat flour or just regular all-purpose flour.

Coconut sugar: If you don't have coconut sugar on hand, brown sugar will work as well.

Nutrition

Serving: 1slice | Calories: 224kcal | Carbohydrates: 48g | Protein: 6g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 39mg | Sodium: 229mg | Potassium: 229mg | Fiber: 5g | Sugar: 23g

Fresh figs are packed with nutrients while not having a lot of calories which make them a nutrient-dense food. They’re low in natural sugar while dried figs have much more sugar. Figs are great for digestive health, heart health and even help manage blood sugar.

While fresh figs are best for this recipe, you can use dried figs, too.

Rehydrate the figs by letting them soak in water until they are plump and soft. It’s important to note that dried figs are sweeter than fresh figs so the sugar content of your bread will be higher if you used dried figs. 

About Brittany Mullins 

Brittany is the creator of Eating Bird Food, holistic nutritionist, health coach and personal trainer. Whether it’s for meal plans, favorite recipes, or just because you want to feel good, she will be happy to hear from you.

For more recipes by Brittany Mullins, visit her at:

Eating Bird Food | Recipes

© 2021 Eating Bird Food | Brittany Mullins. All Rights Reserved.