This recipe for Banana Fig Amish Friendship Bread has that sweet, banana bread flavor, and the figs give it extra fiber. Thanks to Kitchen Friend Jan Gardner for sharing this recipe with us!
Kitchen Friend Jan Gardner from the The Cookbook Experiment blog offered these helpful tips: The figs can be chopped in a food processor. Chop them finely, but don’t make them like liquid! If you do, you will need to add more flour to the batter. This recipe can also be used for mini loaves or large loaves. Just add more baking time for the larger loaf. This recipe is modified from the Recipe Box for Cinnamon Raisin Walnut Amish Friendship Bread Muffins.
Kitchen Friend Catherine used her own add-ins and ingredients: I used gluten free flour. I substituted one cup canned pumpkin in place of the oil, milk, and the pudding mix. Had only eight figs and chopped them down into ¼ inch dices. I also added one cup of chocolate chips. Then I baked it in a 13″ x 9″ pan. Turned out delicious cake squares – perfect breakfast treat!
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This recipe for Banana Fig Amish Friendship Bread has that sweet, banana bread flavor, and the figs give it extra fiber.
- 1 cup Amish Friendship Bread Starter
- 3 eggs
- 1 cup oil
- ½ cup milk
- ½ teaspoon vanilla
- 1 cup sugar
- 1 tablespoon cinnamon
- 1½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2½-3 cups flour
- 1 small box vanilla instant pudding
- 1 large ripe banana mashed
- 12 medium ripe figs stemmed and chopped
Preheat oven to 325° F (165° C).
In a large mixing bowl, combine first 5 ingredients, mixing well.
In a separate bowl, mix the sugar, cinnamon, baking powder, baking soda, salt, flour, and pudding.
Pour the dry ingredients into the wet ingredients. Mix well.
Fold in the banana and figs.
Grease 18-24 muffin tins.
Spoon batter into muffin tins.
Combine ¼ cup sugar with 1 teaspoon cinnamon. Sprinkle over the tops of each muffin.
Bake for about 25 minutes or until the bread loosens evenly from the sides or until toothpick comes out clean.
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