FunkyFat Choc Banana Bread with Figs (guilt-free, no added sugar)

See full recipe by @food_by_im

Meet your new favourite treat: a moist, chocolatey banana bread studded with soft figs, dark chocolate, and crunchy seeds. 

It’s rich in fibre, powered by MCT oil for steady energy and focus, and naturally sweetened with ripe bananas and figs. Perfect as a nourishing snack, grab-and-go breakfast, or post-workout bite. Healthy chocolate satisfaction, zero compromise.

Why you’ll love it

• Fibre-first: bananas, figs, and oats keep you full and energised.
• Guilt-free, no added sugar: all sweetness from ripe fruit.
• Healthy chocolate: pure cacao + dark chocolate for antioxidant goodness.
• Energising fats: a swirl of MCT oil for clean, steady fuel.
• Optional protein boost: add whey for a higher-protein loaf.

Ingredients

• Almond flour and rolled oats (gluten-free)
• Cacao powder + chunks of Funky Fat dark chocolate
• Dried figs, chopped
• Eggs
• Ripe bananas, mashed
• Funky MCT Oil C8 & C10
• Baking soda + apple cider vinegar (natural rise)
• Pumpkin and sunflower seeds for topping

How to make

• Mash the bananas and whisk with the eggs until smooth.
• Add dry ingredients (reserve baking soda, vinegar, and MCT oil) and mix to a thick batter.
• Stir baking soda and apple cider vinegar together in a small cup, then fold into the batter.
• Gently stir in the MCT oil last for that silky crumb.
• Spread into a parchment-lined loaf tin, top with chocolate, seeds, and extra fig.
• Bake at 180°C for about 40 minutes, until a tester comes out mostly clean. Cool before slicing.

Pro tips

• Protein upgrade: add 1 scoop whey to the dry ingredients; adjust moisture if needed.
• No figs? Swap in chopped dates or apricots.
• Extra crunch: lightly toast seeds before sprinkling on top.
• Storage: 3–4 days in the fridge, or freeze slices for grab-and-go.

Stay funky and enjoy every slice—guilt-free, with real fuel for busy days.