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(Recipe) Figgy banana bread

09
Mai

Full of healthy ingredients, this beautiful bread uses nutrient-packed wholemeal flour, nuts, seeds and good oil, utilizing the natural sweetness of figs, rather than adding sugar.

SERVES: 12

COOKS IN: 50 MINUTES

DIFFICULTY: NOT TOO TRICKY

Method

Preheat the oven to 180°C/350°F/gas 4. Line a 25cm ovenproof frying pan or tin with a scrunched sheet of wet greaseproof paper.
Place 200g of figs in a food processor with the oil, yoghurt, vanilla extract, peeled bananas and eggs, then blitz until smooth.
Add the flour, baking powder, ground almonds, poppy seeds and turmeric and pulse until just combined, but don’t overwork the mixture.
Coarsely grate and stir in the apple.
Spoon the mixture into the prepared pan and spread out evenly.
Tear over the remaining figs, pushing them in slightly, then chop the almonds and scatter over.
Bake for 35 to 40 minutes, or until golden, cooked through and an inserted skewer comes out clean. Transfer to a wire rack to cool a little.
I like to serve each portion with 1 tablespoon of nut butter, 1 tablespoon of natural yoghurt and some wedges of blood orange.
Store any extra portions in an airtight container, where it will keep for 2 to 3 days.

SOURCE: JamieOliver.com

Ingredients

250 g dried figs
75 ml cold-pressed rapeseed oil
125 g natural vanilla yoghurt
1 tablespoon vanilla extract
4 ripe bananas
2 large free-range eggs
150 g wholemeal self-raising flour
1 heaped teaspoon baking powder
100 g ground almonds
1 tablespoon poppy seeds
½ teaspoon ground turmeric
1 eating apple
50 g whole almonds

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