Fig & Banana Loaf

We all have those times when we have odd foods in the cupboards that need using up quickly. Earlier this week we had a rapidly ripening banana, an opened bag of dried figs (that according to the packet had to be eaten within 7 days), and some left over prune juice. Don’t ask me why I bought prune juice, I don’t even like the stuff from the murky colour to the sweet taste. However prune juice is great for soaking fruit in for cakes.


Hubs has a sweet tooth, a very sweet tooth. We go through mountains of fruit every week due to his habit. However, sometimes fruit just doesn’t kick it for a sugar hit. Although I bake lots here cake is a treat. We both visit the gym & swim many times a week but our 30-something metabolisms are nothing like they used to be as teenagers so for everyday lunchbox baking I prefer for it to have something good in it. This is what is good about this fruit loaf. There is no added fat and most of the sweetness comes from the dried fruit and juice. Of course this is still sugar, but sugar with benefits. Dried fruit still counts as one of your 5-a-day and is packed with fibre and other good stuff.

Fig & Banana Loaf
Makes a 2lb loaf

250g dried figs
300ml prune juice
1 ripe banana, mashed
450g self-raising flour
2 tbsp marmalade
1 egg
1 tsp ground ginger
6 tbsp soft dark sugar
honey, for glazing

1) Chop the figs in to pieces then oak the figs in the prune juice overnight. Don’t drain!

2) Preheat oven to 170oc and line a 2lb loaf tin. In a large bowl mix together the figs, the remaining juice, flour, mashed banana marmalade, egg, ginger and sugar. Pour into the tin and bake for 1 hour, or until a skewer comes out clean. If the top is browning too much, cover with foil.

3) Once cake is baked, allow to sit for 5 min before removing from the tin, then brush with the honey to get a shiny glaze. Allow to cook fully before slicing.

Post Author: Jules

Freelance food geek who's passionate about food education.

10 thoughts on “Fig & Banana Loaf


    (September 13, 2012 - 10:02 am)

    I absolutely love this cake as it has so many ingredients in it that I love. I like how easy it is to put together and it is so good to use up all the bits and pieces lying around in the store cupboard.
    If only more people would makes cakes such as this instead of buying them!


      (September 14, 2012 - 6:42 am)

      It’s such a great recipe because the fruit can easily be swapped for other fruit.

    (September 13, 2012 - 12:31 pm)

    I love a fruity tin loaf and this looks like a good one. I have to admit, I would end up putting butter on it though, which I know defeats the point of a healthy fat free cake!


      (September 14, 2012 - 6:43 am)

      I’ll let you off. It is good with thin layer of butter.


    (September 13, 2012 - 1:52 pm)

    I’m with Claire – butter essential. Looks very wholesome and inviting.


      (September 14, 2012 - 6:44 am)

      Thank you Sally. I’ll let you have the odd slice with butter.


    (September 14, 2012 - 8:24 am)

    This looks wonderful and agree, you can’t eat this kind of loaf without a slather of salty butter ;-)

    Claire Shenton

    (September 18, 2012 - 8:31 pm)

    I am not much of a baker and I absolutely HATE bananas but my kids would love this so think i need to give it a whirl. Currently spending a fortune on the little wrapped-up Soreen packs so this would be a nice change in the lunchboxes. And would prevent me chucking out all squidgy bananas! x


      (September 21, 2012 - 6:34 am)

      If you have a load of squidgy bananas you can also freeze them for baking with at a later date.

    Charlotte's Kitchen Diary

    (October 6, 2012 - 7:49 pm)

    Great recipe Jules, this is definitely my kind of baking!

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