It's happening again. The kids are back in school. The temperatures are dropping a bit. The leaves are just beginning to change color. And the food blog world is jumping into fall recipes.
Pumpkin, apples, soup, and more. Everywhere you turn. Well, figs are on my mind. Remember my tree? Finally, these babies are getting ripe. Here is a tasty quick bread to welcome autumn my way. But . . . you can be sure pumpkin is just around the corner . . .
Fig Banana Walnut Bread
1 cup whole wheat pastry flour
1 cup unbleached white flour
3/4 cup packed brown sugar
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup mashed very ripe banana (about 1 medium)
1/2 cup nonfat plain yogurt (I used Greek-style)
1 large egg
1/4 cup water
1 teaspoon vanilla extract
1/2 cup chopped fresh figs (about 3 medium)
1/4 cup chopped walnuts, toasted
Preheat oven to 350°F. Coat 9 by 5-inch bread pan with nonstick spray. In one mixing bowl, whisk together both flours, brown sugar, baking soda, baking powder, and salt. In another mixing bowl, combine banana, yogurt, egg, water, and vanilla, and mix well.
Add liquid to dry ingredients and stir until just combined. Fold in figs and walnuts. Smooth batter into prepared pan. Bake 40 to 45 minutes, or until toothpick inserted in center comes out clean. Leave in pan five minutes, then remove to wire rack to cool completely. Makes 12 slices, 3 points plus and 171 calories each.