Originally Posted by
Rose_P
Just today while waiting around in the dentist's office I came upon a recipe in a People magazine that was a banana bread with 1 1/2 cups of figs added. I didn't get to read it closely. It was probably dried figs, but I see no reason why fresh ones wouldn't work, and I plan to try it the next time I make banana bread.
Fresh figs will throw off the moisture content of your bread, leaving you with very dense bread. If you want to use both banana's and fresh figs weigh the normal amount of bananas you would use, then substitute some fresh figs for a 1/4 to 1/2 of the total weight of fruit. You should end up with a tasty loaf of very nutritious bread.
You may also want to look at the sugar content and adjust it accordingly.
s