Chocolate-Fig Banana Bread
from Family Features
2 cups all-purpose flour
1 cup granulated sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 1/2 cups mashed, very ripe bananas (about 4)
2 large eggs
1/2 cup vegetable oil
1 teaspoon vanilla extract
1 cup stemmed, chopped Blue Ribbon Orchard Choice or
Sun-Maid Figs
1/2 cup miniature chocolate morsels
Preheat oven to 350°F. In large bowl, whisk together flour, sugar, baking powder, soda and salt.
In separate bowl, whisk together bananas, eggs, oil and vanilla. Whisk liquids into dry ingredients, mixing just until blended. Stir in figs and chocolate. Scrape batter into oiled 9 x 5-inch loaf pan. Bake in the middle of the oven for 60 to 70 minutes (cover with foil after about 30 minutes to prevent over browning) or until pick inserted in center comes out clean.
Cool 10 minutes in pan. Run sharp knife around edge of pan and remove bread from pan to wire rack to cool. Wrap airtight and store at room temperature or freeze.
