Banana and Fig Bread with Cashew Butter

There is something extremely satisfying about a slice of Banana bread slathered with butter (nut butter in this case) with a cup of coffee! I love the combination of bananas with nut butter to provide more nutrients and make it more filling. Cashew butter is rich in heart-healthy fats, essential amino acids and magnesium. Figs are a great source of fiber and minerals such as magnesium, calcium (which promotes bone density) and potassium (which helps lower blood pressure), and vitamins K and B6. The combination of all these powerful super-foods results in one heck of a banana bread. Recipe below makes one (9X5) loaf. Left overs can be stored in the refrigerator in an air tight container for a week.

Recipe inspired from one of my favorite Instagram accounts Fitandwellmedgal.

3 Ripe Bananas
2 Eggs or 2 Tablespoons Flax seeds soaked in 6 Tablespoons of Water  (to make it vegan)
2 Tablespoons Coconut Flour
1 Teaspoon Baking Powder
1 Teaspoon Cinnamon
1 Tablespoon Coconut Oil
1 Teaspoon Vanilla
3 Tablespoons Cashew Butter
2 Tablespoons Dried Figs, chopped
2 Tablespoons Nuts, chopped
Dried figs, Seeds and Nuts for Topping, optional
Pinch of Salt


  1. Preheat the oven to 350 F, line a loaf pan with parchment paper and set aside.
  2. In a large bowl, mash the bananas, add eggs and cashew butter and mix well until creamy. You can also use a hand mixer, I did it with my hands using a bowl and a wooden spoon.
  3. Now add melted coconut oil, cinnamon, vanilla, baking powder and coconut flour and mix until combined.
  4. Gently fold in the chopped nuts and figs.
  5. Pour the batter into the prepared pan. Top with additional figs, nuts and seeds (I used Sesame Seeds) and bake for 35-40 minutes or until a toothpick inserted into the center comes out clean.
  6. Let the bread cool completely before serving.

Enjoy! 🙂

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