Banana Bread with Fig Butter

This was a really yummy banana bread recipe and the fig butter, just added something really different. However, I'd say that with the addition of oil, it's probably technically closer to banana cake than banana bread, but nevertheless, I'm sure you will enjoy.

The recipe came from the March issue of Australian Good Taste, but I can't find the recipe online, so I will put it here in the mean time (incorporating my changes);

1 1/3 cups SR Flour

1 cup plain flour

2/3 cup raw sugar

1/4 cup desicated coconut

1 tsp cinnamon

3 eggs

3 mashed bananas (approx 400g)

160 mls canola or vegetable oil

2 tsp vanilla extract

125g blueberries (or rasberries...or leave them out)

100g butter softened

1/4 cup icing sugar

3-4 dried figs finely chopped or 1/4 cup fig jam

- Preheat oven to 150 degrees. Grease and line a loaf tin (20x 10cm)

- Sift flours into a bowl, then add sugar, cinnamon, coconut and mix well. Make a well in the centre.

- In a mixing jug mix together the oil, eggs, mashed banana and vanilla. Pour into the dry ingredients and mix slowly until just combined.

- Pour into tin and bake at 150 for about 1 1/2 hours. Cool in pan for 20 mins before turning out.

- To make the fig butter, beat the butter and sugar with electric mixers until really light and fluffy, then beat through the fig.

- Serve slices with the fig butter!

This will be our lunchbox treat for the week!

Hope you are keeping well!

Toni