Chocolate Banana Fig Bread – simply sweet and wholesomely indulgent. Dried figs lend its natural sweetness to this dark and decadent quick bread!
Sliced loaf of Chocolate Banana Fig Bread with slices of fig on top.
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Course Breakfast, Brunch, Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 8 servings
Calories 400kcal
Author Liren Baker


  • 1 1/2 cups mashed banana about 3 bananas
  • 1 cup chopped figs plus 8 more figs, halved, divided
  • 1/2 cup dark brown sugar
  • 2 large eggs
  • 1/3 cup canola oil
  • 1/2 teaspoon vanilla
  • 1 1/4 cups all-purpose flour
  • 1/3 cup unsweetened cocoa powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1/2 cup mini semi sweet chocolate chips


  • Preheat oven to 350°F. Grease a loaf pan, line it with parchment paper, and set aside.
  • In a medium bowl, mix banana, figs, sugar, eggs, oil and vanilla. Take halved figs and soak them in a bowl of hot water to plump them up a bit and prevent burning in the oven.
  • In a separate large bowl, whisk together the flour, cocoa powder, salt, baking soda, and baking powder. Add the banana-fig mixture and mix until just combined. Stir in the chocolate chips. Pour the batter into the prepared loaf pan. Drain and arrange the halved figs on top and nestle into the batter.
  • Bake for 45-50 minutes, or until a toothpick inserted in the center comes out clean. Let the bread cool in the pan for five minutes, then transfer to a wire rack to cool. Cut with a serrated knife. Serve warm or at room temperature.


Serving: 1serving | Calories: 400kcal | Carbohydrates: 59g | Protein: 6g | Fat: 17g | Saturated Fat: 4g | Cholesterol: 41mg | Sodium: 238mg | Potassium: 483mg | Fiber: 5g | Sugar: 33g | Vitamin A: 95IU | Vitamin C: 3.9mg | Calcium: 72mg | Iron: 3.1mg
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