Bitter-soaked Figs and Banana Loaf

Beer-soaked fig quick banana bread combines chewy, sweet dried figs with a malty English beer. The bitterness of beer and walnuts cut through the thick sweetness of the black mission figs and overripe bananas, resulting a deeply satisfying, delicious and ultra-moist quick bread that you will really love. DO NOT skip the brown butter step! It takes just a few minutes to transform a simple quick bread into gourmet baked goods with that rich, nutty, and caramel flavour that you can’t get enough.

Bitter-soaked Figs and Banana Loaf

adapted from Sainsbury Magazine


100 g Dried figs (or dates) 180 ml English bitter 175 g Butter 80 g Coconut sugar (or brown sugar) 2 Medium eggs, at room temperature 2 Very ripe bananas, mashed 200 g White spelt flour, sifted 2 tsp Baking powder 1/2 tsp Fine sea salt 75 g Walnuts, chopped 30 g Demerara sugar

Preheat the oven to 180C/350F. Chop the dried figs into small pieces, place in a small pan with the beer, bring to the boil, and set to one side.
Melt the butter in another pan, letting it foam and colour. Remove it from the heat when it is speckled brown. Set to one side to cool a little. Line a 9-11cm x 20-22cm loaf pan with baking paper.
Whisk the coconut sugar and eggs together with an electric mixer until foaming and increased in volume. Fold in the browned butter, the mashed bananas and soaked figs, plus any soaking liquid. Fold in the white spelt flour, baking powder and salt, followed by the chopped walnuts.
Spoon the mixture into the loaf tin. Sprinkle the demerara sugar across the top of the cake mixture.
Bake in the middle of hot oven for 55-60 minutes or until the cake is risen and golden and a skewer comes out clean. Allow to cool for 10 minutes before turning out of the loaf tin. Leave to cool completely before slicing.