Banana and Fig Loaf

1. Line a 30cm loaf tin with greaseproof paper. Preheat the oven to 180°C.  
2. Place all the ingredients except the flour and baking powder into a food processor and pulse until the bananas are well combined.  
3. In a separate bowl mix together the flour and baking powder, then add to the wet mixture and mix until just combined (do not over-mix or the loaf will be tough). Spoon the mixture into the prepared tin and bake in the centre rack of the oven for 30 minutes, then rotate the tin and bake for a further 30 minutes until a skewer inserted into the centre of the loaf comes out clean.  
4. Remove from the oven, tip the loaf out onto a wire rack and leave to cool slightly. Serve warm with a drizzle of pure honey or some almond butter, banana and preferred seeds (eg sunflower, pumpkin, etc). 

This moist loaf is a nutrient-dense version of the increasingly popular banana bread. Figs are a great fruit source of calcium, a mineral that has many functions including promoting bone density. Additionally, figs contain potassium, which counteracts the increased urinary calcium loss many people experience due to high sodium intakes from processed foods.