Vegan Apricot Fig Cornmeal Quick Bread

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“This is a sweet cornbread that's great for breakfast or a snack. Some pointers on the recipe: Make sure your bananas are really ripe. I tend to use a "heaping cup" of cornmeal. The fruit amounts are approximate, do what looks good to you. As with all cornbreads, be sure to cover tightly or it will dry out quickly.”

Ingredients Nutrition


  1. Preheat the oven to 350°F.
  2. Grease an 8x8 inch baking pan.
  3. Mash the bananas in a large mixing bowl.
  4. Add syrup, oil, soy milk, extracts and zest and whisk vigorously.
  5. In a medium mixing bowl, combine cornmeal, flour, baking powder, baking soda, cinnamon and salt and stir to combine.
  6. Roughly chop dried fruits and pecans and add to the flour mixture, stir to coat (to "chop" dried fruits, I use a pair of scissors, it makes the job quicker).
  7. Add the dry ingredients to the wet ingredients and stir only enough to combine.
  8. Pour into prepared pan.
  9. Bake 40 to 50 minutes, or until nicely browned on top and no longer wiggly in the middle.

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