- 1 cup California Dried Figs, divided
- 3 bananas, divided
- 3/4 cup all-purpose flour
- 1/2 cup buckwheat flour
- 2 Tbsp cornstarch
- 2 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp nutmeg
- 1/2 tsp salt
- 6 Tbsp butter, softened
- 1/3 cup honey
- 2 eggs
- 2/3 cup chopped toasted walnuts
- 1 Tbsp granulated sugar
Preheat oven to 325°F. Grease 9 x 5-inch loaf pan; line with parchment paper.
Place 1/2 cup figs in small bowl; pour in enough boiling water to cover figs. Let stand for about 30 minutes or until softened; drain. In food processor, purée figs and 2 bananas. Slice remaining figs.
In bowl, whisk together all-purpose flour, buckwheat flour, cornstarch, baking powder, baking soda, nutmeg and salt.
Using electric mixer, cream butter with honey. Beat in eggs, one at a time; beat in puréed fig mixture. Fold in flour mixture; fold in walnuts and sliced figs, reserving a few sliced figs for garnish.
Scrape batter into prepared pan. Slice remaining banana in half lengthwise and arrange on top of batter with reserved fig slices. Sprinkle with sugar.
Bake for 55 to 65 minutes or until golden brown and tester inserted in center of loaf comes out clean. Let cool completely on rack.
For the best flavor, use overripe bananas to purée for the bread itself, and a perfectly ripe banana to decorate the top.
Replace buckwheat flour with all-purpose or whole wheat flour if desired.