- 2 cups flour
- 3/4 cup sugar
- 3/4 tsp baking soda
- 1/2 tsp salt
- 1 cup california figs, chopped
- 3 ripe bananas, mashed
- 6 tbsp melted butter
- 2 eggs
- 1/4 cup yogurt
- 1 tsp vanilla extract
- 3/4 cup chopped, toasted macadamia nuts
- 8oz softened cream cheese
- 1/2 cup softened butter
- 2 tsp vanilla extract
- 1/2 tsp lemon zest
- 3 1/2 cups powdered sugar
Heat oven to 350 degrees and adjust oven rack to lower middle position.
Prep an 8 1/2 by 4 1/2 inch loaf pan with non-stick cooking/baking spray. See recipe notes.
Whisk the flour, sugar, baking soda and salt in a large bowl, Add the dried figs and mix together with a large spoon.
In a separate large bowl, whisk the mashed bananas, melted butter, eggs, yogurt, and vanilla together.
Fold the banana mixture gently into the flour mixture with a rubber spatula until just combined (do not over mix) Fold in the macadamia nuts. The batter will look thick and chunky.
Scrape the batter with a spatula into the prepared pan and smooth the top.
Bake until golden brown and toothpick inserted into the center comes out with just a few crumbs attached, about 55 minutes, rotating the pan halfway through the baking.
Cool the loaf in the pan for ten (10) minutes, then turn out onto a wire rack to let cool completely before frosting, about 2-3 hours.
Combine the softened cream cheese, butter and vanilla extract and mix with a hand mixer in a medium sized bowl until smooth and completely combined, 2-3 minutes.
Add the vanilla extract and lemon zest, continue to mix for another minute until combined.
Add the powdered sugar in stages, starting at 2 cups, mixing in each addition until smooth and combined.