If you love bananas, there's nothing more comforting (or delicious) than eating them in a cake. From breakfast to afternoon tea, banana bread is tasty at any time of the day, but best of all, it's hard to get it wrong. Food writer and Butcher Baker blogger Jules Gilbert shares her twist on a classic banana bread recipe below. Here's how to make a fig and banana loaf:
Makes a 2lb loaf
250g dried figs
300ml prune juice
1 ripe banana, mashed
450g self-raising flour
2 tbsp marmalade
1 tsp ground ginger
6 tbsp soft dark sugar
Honey, for glazing
1) Chop the figs in to pieces then soak the figs in the prune juice overnight. Don't drain!
2) Preheat oven to 170 degrees c 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 minutes before removing from the tin, then brush with the honey to get a shiny glaze. Allow to cook fully before slicing.
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