I love simple recipes, alas my blog name, but seriously we don’t need to complicate things. 

This simple Banana Bread with Figs is delicious and easy and with most of the things you probably have in your kitchen just grab fresh figs from the store. 

Fig season varies by region and variety, but in the Northern Hemisphere, fresh figs are generally available from late summer to early fall. 

Since I am in Tennessee that means usually from August to September, we have a couple of fig plants which are bushes or small trees, growing in my backyard, and I love it.

• Can you use gluten-free flour for this recipe, yes you can. I like making gluten-free breads because for a few years now gluten doesn’t sit well on my stomach. I do eat it, but not as often as before. I usually use 1:1 Gluten Free Flour.
• Can you add different fruits? Of course! instead of figs add any fruit you like or have.
• You can use as little or as many figs. It all depends on how big they are and what type of figs are used. Turkey Figs are pretty big so you might use less, but it’s up to you.
• Would this make great muffins? I think it would be fantastic in muffin form make sure to adjust the timing. I think it would be done in about 25 minutes but check on it.
• In the case of sugars, I love using stevia, but you’re more than welcome to use regular granulated sugar.

My family really loves this bread as I make it often especially over the weekend. It’s just a great snack, brunch, or breakfast.

If you have a chance to make it please do because if you love banana bread, and figs then you will most certainly love this bread too.

It’s fantastic the next day when the stands a bit and flavors marry. Just make sure to cover it well. You could keep it in the fridge but it’s not necessary unless you can’t eat right away.

RECIPES YOU MIGHT LIKE:

• GF Banana Pumpkin Bread

• Cinnamon and Sugar Crescent Rolls

• Banana Chocolate Chip Bread

• Banana Nut Oat Muffins

• The Best Cinnamon Rolls

Let me know when you make this tasty Banana Bread with Figs. Please, tag me on social media so I can see your creation.

Thank you so much for your support! Don’t forget to follow me on Instagram, Facebook, or Pinterest; search @sandraseasycooking

Sandra’s Amazon Store

• Goodful All-In-One Nonstick Bakeware Set

Yield: 9 SERVINGS

Banana Bread with Figs

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An easy and tasty recipe for Banana Bread with Figs.

Prep Time 10 minutes

Cook Time 35 minutes

Additional COOL Time 10 minutes

Total Time 55 minutes

Ingredients

• 2 cups all-purpose flour
• 1 tsp baking powder
• 1/4 tsp baking soda
• 1/4 tsp salt
• 1/2 tsp ground cinnamon
• 1/4 cup unsalted butter, softened
• 3/4 cup stevia (or granulated sugar),
• 2 bananas, ripe
• 2 large eggs
• 1/2 cup of water
• 1 tsp vanilla extract
• 1/2 cup plain Greek yogurt
• 1 cup fresh figs, chopped (about 10 figs)
• Fresh figs, sliced in half for the top
• 1/2 cup chopped walnuts, optional
• Dust of powder sugar, OPTIONAL

Instructions

1. Preheat your oven to 375°F (190°C) and grease a 9x9-inch square baking pan.
2. In a bowl, whisk together the flour, baking powder, baking soda, salt, sugar and cinnamon. Set this dry mixture aside.
3. Beat the eggs with 1/2 cup of water, then stir in the vanilla extract, Greek yogurt, and mashed bananas.
4. Gradually add the dry mixture to the wet mixture. Mix until just combined.
5. Gently fold in the chopped figs, and walnuts, if using.
6. Pour the batter into the greased cake pan (you can use oil or butter to grease it, or simply use parchment paper), and smooth the top. Place sliced in half figs for the top.
7. Bake in the preheated oven for 35 to 40 minutes.
8. Allow the bread to cool in the pan for at least 10 minutes, then remove it from the pan and let it cool completely on a wire rack.
9. If desired, dust a bit of powdered sugar.

Notes

You can use as little or as many figs. It all depends on how big they are and what type you're using Turkey Figs are pretty big so you might use less, but it's up to you.

Nutrition Information:

Yield:

9

Serving Size:

1
Amount Per Serving:Calories: 261Total Fat: 11gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 56mgSodium: 177mgCarbohydrates: 53gFiber: 3gSugar: 9gProtein: 7g

This data was provided and calculated by Nutritionix. Nutrition information isn’t always accurate, but we try our best.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

When it comes to Charcuterie Snack Plates, the possibilities are truly endless.

You can easily put together a plate that suits your guests’ preferences, whether you have one or ten of them. It’s a great option, especially if you have vegetarian friends, as you can create a plate just for them in under 10 minutes.

I usually make these snack plates for my family or when I have friends over, but my kids often request them for movie nights or our mini sporting event watch parties.

I make use of whatever ingredients I have on hand, even if I’m short on time.

Alternatively, I do a bit of planning to ensure my Charcuterie Snack Plates look just the way I want them to.

For this particular plate, I opted for quick combinations that complement each other. I included boiled eggs wrapped in prosciutto, a variety of cheeses, crackers, and, of course, pickles.

With that being said you can use whatever you wish and create your snack plates, but you can most definitely use my post and my plates as a guide to start if you do not know where to start.

I know one thing everyone loves them no matter what combo you use.

Additionally, I sliced sweet mini peppers in half and filled them with delicious full-fat ricotta cheese, sprinkled with seasoning like everything bagel or Mediterranean Spice Blend. To add a finishing touch, I included salted nuts.

These snack plates are simple, elegant, and delicious. They are a perfect addition to any party or a delightful treat for yourself.

Who loves making them?

If you are inspired by me to create your own Charcuterie Snack Plates, please tag me on social media. Thanks for your support! Don’t forget to follow me on Instagram, Facebook, or Pinterest; search @sandraseasycooking

Recipes you might like:

Movie Night Snack Plates

Waffle Breakfast Board

Loaded Sheet Pan Nachos

Oval Pizza Boats

Yield: PARTY FOOD

Charcuterie Snack Plates

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Charcuterie Snack Plates

Prep Time 15 minutes

Total Time 15 minutes

Ingredients

• Hard boiled eggs
• Two types of cheddar cheese
• Mozzarella
• Crackers
• Sweet Peppers, sliced
• Ricotta Cheese
• Seasoning; Mediterranean Spice Blend
• Prosciutto
• Dry Salami
• Kosher pickles
• Nuts, walnuts, pistachio, etc.
• Fresh herbs as decoration such as thyme, basil or rosemary

Instructions

1. You can arrange whatever you want, and use whatever ingredients you want.
2. I just wrote products that I used, and not necessarily brands. You can use brands that you love.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

I have been making Savory Zucchini Phyllo Pie for years, and although the method of making it was slightly different, the essence remains the same. Inspired by the Greek zucchini phyllo pastry called Kolopithopita, I have decided to share my recipe.

This type of pastry is popular in many countries, each with its own unique variations passed down through generations. Unfortunately, I do not have a family recipe to rely on.

When it comes to cooking, I have always been an avid learner, constantly seeking new ways to recreate delicious dishes. I find inspiration from a variety of sources, such as watching videos, exploring different cultures, from traveling and learning from the experiences of others.

However, I always make sure to honor and respect the traditions behind these “inspired by” recipes.

While I didn’t follow nobody’s exact recipe, I drew inspiration from culinary expertise from many people. It’s important to give credit where credit is due if you are following somebody’s recipe.

What I particularly loved about Kolopithopita was a method of layering phyllo dough instead of rolling, which you can totally do, but this was super easy.

TAP HERE FOR MORE RECIPES WITH PHYLLO DOUGH

After making its few times, I have decided to make a filling that I’ve been making for years and create this savory pie. It was an instant hit on my house. I think it was just the familiarity that reminded us of home.

You see, as a child, I remember eating rolled zucchini savory pies known as “Pita sa Tikivicama”. The zucchini is usually cut into small cubes, seasoned, and rolled in phyllo dough, homemade or store bought, before baking.

I wasn’t a big fan of it, but after spending so much time outdoors, my hungry belly would accept anything, and I would eat it regardless.

However, I have developed my own version using shredded zucchini because I find it tastes better. I hope you all will love it just as much as I do.

I usually make a big batch of this but for my blog I’ve decided to use ingredients for 4 servings. With that being said, you can double the ingredients because when you eat one you will want to eat more. Trust me on that one.

Now, I would suggest using authentic feta cheese, which is usually with sheep milk, but any brand would work regardless. I just feel like sheep feta is just so much better.

Always use large organic eggs. Of course, if you are able to find information from your local farmer, it’s that much better. The freshness is undeniably recognizable.

Hey, if you decide to make these Savory Zucchini Phyllo Pie, please let me know in the comments or share it with me on social media such as Instagram or Facebook; @sandraseasycooking with the same hashtag #sandraseasycooking.

Disclosure: This website is affiliated with amazon. I earn a small commission.

Amazon product recs:

• Caraway Non-Stick Ceramic 9”x13” Rectangle Pan – Naturally Slick Ceramic Coating – Non-Toxic, PTFE & PFOA Free
• Walfos Silicone Basting Pastry Brush, Heat Resistant Pastry Brush Set
• Huusk Knives from Japan

Yield: 4 SERVINGS

Savory Zucchini Phyllo Pie

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You can have Savory Zucchini Phyllo Pie for Breakfast, Brunch or Snack.

Prep Time 10 minutes

Cook Time 30 minutes

Additional Waiting Time 20 minutes

Total Time 1 hour

Ingredients

• 3 medium zucchini, shredded + 1 teaspoon salt
• 3 large eggs, mixed
• 1 tablespoon olive oil
• 3 green onions, chopped (or 1/4c yellow onion, finally chopped)
• 2 tablespoons sour cream
• 1/2 cup feta cheese, crumbled
• 1/4 teaspoon baking soda
• 1/4 teaspoon black pepper
• 2 tablespoons unsalted butter
• 10 sheets of phyllo dough

Instructions

1. Preheat oven to 375F (190C). Butter baking pan well. I used 9x13.
2. Wash zucchini well, then cut ends. Shread zucchini in a bowl using hand shredder. Add salt all over then mix. Let the zucchini sit on the counter for about 20 to 30 minutes.
3. After about 20 minutes, place zucchini in colander if you have and squeeze all the water out. Pour some water over it and squeeze as much as you can. If you do not have colander, squeeze it in the larger bowl. I find colander much easier for this kinds of purposes; set aside.
4. Mix 3 eggs well, then add zucchini, feta cheese, sour cream, chopped scallions/ green onions (if you do not have green onion, you can use and shred about 1/2 cup of yellow onion), baking soda, black pepper, and olive oil. Mix it well.
5. Place 5 phyllo sheets on the bottom of baking pan, making sure to butter each sheet a bit with melted unsalted butter.
6. Pour eggs, cheese and zucchini mixture, and spread evenly. Top it with remaining FIVE sheets, again making sure to butter in between each sheet. You do not need much butter, a few strokes with basting (pastry) brush. This will keep the phyllo stick together, plus it tastes better. After placing the last sheet, tuck a bit on the edges.
7. Using sharp knife, cut pastry as much a you could without scraping a baking pan into 6 to 8 equal squares; If you want them smaller cut in the middle horizontally, then vertically into 6 to 8 squares.
8. Bush s bit of butter on the top and add toasted sesame seeds.
9. Bake in preheated oven for 30 to 35 minutes, or until golden brown.
10. Allow t to cool down for a few minutes before serving. Enjoy!

Nutrition Information:

Yield:

4

Serving Size:

1
Amount Per Serving:Calories: 435Total Fat: 23gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 175mgSodium: 1184mgCarbohydrates: 44gFiber: 3gSugar: 4gProtein: 15g

This data was provided and calculated by Nutritionix. Nutrition information isn’t always accurate, but we try our best.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest