Figgy banana bread

Step 1

Preheat the oven to 180°C/350°F/gas

Step 2

Line a 25cm ovenproof frying pan or tin with a scrunched sheet of wet greaseproof paper. Place 200g of figs in a food processor with the oil, yoghurt, vanilla extract, peeled bananas and eggs, then blitz until smooth. Add the flour, baking powder, ground almonds, poppy seeds and turmeric and pulse until just combined, but don’t overwork the mixture. Coarsely grate and stir in the apple. Spoon the mixture into the prepared pan and spread out evenly. Tear over the remaining figs, pushing them in slightly, then chop the almonds and scatter over. Bake for 35 to 40 minutes, or until golden, cooked through and an inserted skewer comes out clean. Transfer to a wire rack to cool a little. I like to serve each portion with 1 tablespoon of nut butter, 1 tablespoon of natural yoghurt and some wedges of blood orange. Store any extra portions in an airtight container, where it will keep for 2 to 3 days.