Banana & Fresh Fig Loaf

Yesterday I got teary whilst wandering around my favourite market in Melbourne. No, this wasn’t because I was being elbowed by bargaining old ladies or suffered a savage burn from a freshly grilled artisan sausage.

Mr Love and I have decided to move back to London…Hurrah!….. and so I’ve been getting misty eyed about the things I will miss. Of course this occurs when thinking about the friends we have made and the family we’ve been able to spend time with but it also happens when I think of all the fabulous foody experiences and discoveries we have made here.

We have tasted great wines at De Bertoli, Tarra Warra and Ten Minutes By Tractor wineries. Slurped authentic Pho in Richmond. Savoured tasting plates of Sicilian inspired Tapas. Marveled at a Teppenyaki chef’s percussion grilling and eaten the best falafel I have ever had from my favourite foody place, Prahran Market.

The haul from my market wanderings included some tenderly ripe fresh figs. I wanted to make a homely, pretty looking cake to give as a gift and as I had some overly ripe bananas stashed in the freezer I decided on making a figgy banana loaf.

This wonderfully moist cake has an aromatic and delicate flavour, it also fills your kitchen with a delightfully figgy fug.

Banana & Fresh Fig Loaf


60g butter, softened
140g golden caster sugar
1 tablespoon honey
2 small ripe bananas, mashed
1 large egg, room temperature
220g self raising flour
1/2 teaspoon allspice
2 fresh figs, chopped
2 fresh figs, thinly sliced
1 scant tablespoon demerara sugar

Heat the oven to 180 C/ 160C fan forced

Grease and line  a 11cm X 22cm loaf tin. If using a silicone pan like I do you can skip this step.


Cream together the butter, sugar, vanilla and honey. This mix won’t become too light and fluffy because of the honey.

Thoroughly beat in the egg and keep beating until the batter becomes pale. Next add the mashed banana. With a large metal spoon fold in the flour, and allspice. Throw in the chopped figs and mix.

Pour and scrape into a greased loaf tin and top with the sliced figs, pushing them down slightly so that they are nestled in the batter. Sprinkle the figs with demerara sugar and place the tin in the centre of your preheated oven for 50-60mins.

Cake is done when a skewer inserted in the centre comes out clean.

Lemony x


  1. Hi there, I bookmarked your recipe a little while ago. I’ve made it today with very little moderation namely the addition of walnuts. It was delicious. I do hope you approve and don’t mind the link back. Kind wishes Shaheen

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