Makes 1 loaf


  • 3 large, very ripe bananas with brown spots
  • 3 large eggs
  • 1/4 cup agave or grade B maple syrup
  • 1/4 cup avocado
  • 1 tsp. vanilla extract
  • 1 tsp. cinnamon
  • 1 tsp. baking soda
  • 1 tsp. baking powder
  • 1/4 tsp. salt
  • 3 cups almond flour
  • 1/2 cup figs, sliced


Preheat oven to 350 degrees F, line 9-by-5-inch loaf pan with parchment paper and spray with non-stick baking spray.

In a large mixing bowl, mash the bananas.

Add eggs, agave or maple syrup, oil, vanilla, cinnamon, baking soda, baking powder and salt. Blend until combined.

Add almond flour and blend gently with spatula. Pour batter into loaf pan and top with sliced figs and bake for 50 minutes or until the toothpick inserted in the middle comes out clean.

Remove bread from the oven and transfer to a cooling rack for 10 minutes. Use the flaps of parchment paper to remove the bread from the loaf pan, and let it cool before slicing with a sharp, serrated knife.

Cook's Note: To store the banana bread, let it "breathe" by keeping it covered in a cool, dry place for several days.