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How to Make Fig and Chocolate Chunk Banana Bread

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If you're looking to get more micronutrients and fiber into your day, adding figs anywhere you can will accomplish both objectives nicely. Figs are especially rich in highly absorbable calcium, the kind that your cells can efficiently use to build bony matrix, strengthen teeth, regulate contraction and relaxation of muscle fibers, and foster intercellular communication.

Though I used whole wheat flour for this recipe, if you strive to avoid gluten, you can substitute with any flour of your choice and enjoy your own version of fig, chocolate chunk, and banana bread.

Ingredients:

2 eggs
1 cup almond milk
1/2 cup maple syrup
2 tablespoons extra-virgin olive oil or virgin coconut oil
1 1/2 cups mashed ripe bananas - about 2 medium-size bananas
2 1/2 cups whole wheat flour
1 tablespoon baking powder
1 teaspoon sea salt
1 teaspoon cinnamon
1 cup dried figs, chopped
1 cup frozen dark chocolate chunks
Something to grease your baking pan with (coconut oil works well)

Directions:

1. Preheat your oven to 350 degrees F (175 degrees C). Lightly grease two 4 by 8 inch bread pans or one equivalent size baking/casserole dish.

2. Combine eggs, almond milk, maple syrup, coconut or extra-virgin olive oil, and mashed bananas in a bowl and mix with a fork until relatively homogenized - you can set this wet mixture aside.

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3. In a large bowl, bring together your flour, baking powder, sea salt, and cinnamon.

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4. Add your wet ingredients, and gently stir just until you have your batter.

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5. Gently fold in chopped dried figs and chocolate chunks. It's okay if your chocolate chunks are at room temperature. Frozen chunks are nice in that they hold their form and consistency a bit better.

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6. Pour batter into baking pan(s).

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7. Bake in preheated oven for about 55 minutes, or until a chopstick or toothpick can be inserted into the center and pulled out clean. At this point, allow your banana bread to cool in pan for 10 minutes, then remove from pan and allow to cool for another 15 to 20 minutes on a wire rack - if you don't have a conventional wire rack for cooling, you might use a spare rack that you can borrow from your oven or toaster oven.

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Enjoy your fig, chocolate chunk, and banana bread! Leftovers can be stored at room temperature in a container for up to three days.

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Recipe for copying, pasting, and printing:

Ingredients:

2 eggs
1 cup almond milk
1/2 cup maple syrup
2 tablespoons extra-virgin olive oil or virgin coconut oil
1 1/2 cups mashed ripe bananas - about 2 medium-size bananas
2 1/2 cups whole wheat flour
1 tablespoon baking powder
1 teaspoon sea salt
1 teaspoon cinnamon
1 cup dried figs, chopped
1 cup frozen dark chocolate chunks
Something to grease your baking pan with

Directions:

1. Preheat your oven to 350 degrees F (175 degrees C). Lightly grease two 4 by 8 inch bread pans or one equivalent size baking/casserole dish.

2. Combine eggs, almond milk, maple syrup, coconut or extra-virgin olive oil, and mashed bananas in a bowl and mix with a fork until relatively homogenized - you can set this wet mixture aside.

3. In a large bowl, bring together your flour, baking powder, sea salt, and cinnamon.

4. Add your wet ingredients, and gently stir just until you have your batter.

5. Gently fold in chopped dried figs and chocolate chunks.

6. Pour batter into baking pan(s).

7. Bake in preheated oven for about 55 minutes, or until a chopstick or toothpick can be inserted into the center and pulled out clean. At this point, allow your banana bread to cool in pan for 10 minutes, then remove from pan and allow to cool for another 15 to 20 minutes on a wire rack - if you don't have a conventional wire rack for cooling, you might use a spare rack that you can borrow from your oven or toaster oven.

 
 

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Comments

Any chance you have tried making this gluten free and if so what flour(s) were used? Thank you!

Hi Kate,

Dr. Kim has not tried making it gluten-free, but recommends using whatever flours you may prefer or have baking experience with from past pursuits. If you do not have a preference, the mixes based on tapioca starch can work well when adding xanthan gum for producing a similar consistency to wheat.

Thank you for your interest!
Colleen
Client Care

I used garbanzo bean flour. The bread turned out amazing. So delious.

Good Morning!
What is the nutritional breakdown per serving for this recipe?
Thank you for your prompt response.
Paula

Hi Paula,
Dr. Kim does not have the specific breakdown of nutrition per serving for the recipes he shares. However, using whole foods is an important contribution to daily health and benefits, which makes food enjoyable as well as nourishing!
Sincerely,
Colleen
Client Care

I thought you had gone gluten free, Dr. Ben Kim? Or maybe I have just read some posts out of order...? I do whole heartedly follow as much of your advice as possible as it has never steered me wrong...

Hi Cecilia,
Dr. Kim does offer many gluten-free recipes, but feels that for people who are not following a strict protocol for health reasons, "everything in moderation" is a wonderful motto to live by in general. Avoiding large servings of wheat and other things that are not optimal is a great guideline, while we listen and respond to our individual body's needs.
Sincerely,
Colleen
Client Care Manager

This looks really good! Can you recommend an alternative to the wheat flour? I don't eat gluten and also prefer to avoid potato starch and xantham gum as much as possible. I'm trying to figure out how to do baked goods without those things. Thanks!

Hi Kristi,
Alternative flours may work just as well, although Dr. Kim has not experimented with them on this particular recipe at this time. If you have a flour you use often that you prefer, this would be a great recipe to try. We would love to hear your results!
Sincerely,
Colleen
Client Care Manager

I'm a little surprised to see you endorsing the use of wheat. Isn't there overwhelming evidence supporting the claims that wheat consumption is detrimental to our health?

Dear Elaine,
Thank you for your question. Dr. Kim offers many gluten-free recipes, and feels large servings of things that are not optimal, such as wheat, should be avoided. However, some people can easily have gluten in their diets, and we must strive to understand our individual tolerances and preferences. Moderation is key, for those without specific intolerances. As this is a sweet treat, various gluten-free flours may be easily substituted for the wheat flour in this recipe, and we trust you will be able to tailor it to your needs. Please let us know what works best for you!
Sincerely,
Colleen
Client Care Manager

I made this today and it is delicious! I used organic whole wheat flour, organic semi sweet chocolate chips and 3 bananas. I love the sweetness of the figs and chocolate! I don't have a problem with gluten and I know this treat is so much healthier than store bought bread. I can't wait to have a piece with my egg tomorrow for breakfast :) Thanks Dr. Kim, I have enjoyed all of your recipes that I've made so far!

Made this & it is delicious! Substituted coconut & glueten free flour for whole wheat. Also used coconut oil, & omitted chocolate chunks since I didn't have any. So tasty & healthy!

 

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