This fig and banana bread is designed for both sweet and savory breakfasts , as an accompaniment to compotes, jams, soft cheeses and smoked fish.
It is done in a few simple steps , it only takes 10 minutes of preparation and the fig and banana bread is ready to be baked.
Based on gluten-free flours, this fig and banana bread is also suitable for celiacs. Instead of using pre-packaged flour mixes, it is advisable to use a mix prepared at home, which can also be stored in glass jars ready to use for the next recipe.
INGREDIANTS
- 240 g of gluten-free flour mix (or 80 g of rice flour – 60 g of buckwheat flour – 50 g of starch – 50 g of cornstarch – 1 sachet of yeast)
- 1/2 teaspoon of baking soda
- 1/2 teaspoon of salt
- 50 g of brown sugar
- 20 g of extra virgin olive oil
- 1 jar of yogurt (soy for intolerant or vegetarians)
- 160 g of figs
- 100 g of very ripe bananas
- water to taste
HOW TO PREPARE: FIG AND BANANA BREAD
Mash the bananas and part of the figs in a bowl with a fork. In a large bowl, mix the flours and starches, sifting them together with the baking powder and baking soda. Then add the sugar and a pinch of salt.
Then add the bananas and figs previously reduced to a pulp and, later, all the other wet ingredients. Adjust with water if the mixture is excessively compact. Remember not to make it – on the contrary – too moist (it must look like a loaf of bread)
Prepare a plum-cake mold by covering it with baking paper, pour the mixture inside and cover the surface with the remaining figs, cut into slices: if the fruits are organic, use them with all the peel.
Once the decoration is complete, sprinkle with a little brown sugar and bake in a preheated oven at 180 ° for about 50 minutes (the toothpick test will be valid).
