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    Preheat oven to 180C.
    Place figs and boiled water into a blender or food processor and mix until it forms a thin cream.
    Mash the bananas with a fork or masher in a bowl and set aside.
    Mix all of the dry ingredients in a bowl: flour, cinnamon, yeast and salt.

    Add the wet ingredients: oil, banana puree and fig cream. Mix together well.
    Pour batter into madeleine molds or molds of choice and bake for 10 minutes. Check if they are done by piercing them with a knife, if the knife comes out clean they're done. Otherwise you can bake for an additional 5 minutes and check again.
    Remove from the oven, let cool and enjoy.


    180 gram dried figs
    200 ml boiling water
    240 gram wheat or spelled flour
    1 tablespoon yeast
    1 teaspoon ground cinnamon
    1 pinch of salt
    2 ripe bananas
    50 ml oatmeal
    60 ml extra virgin olive oil

    Serving Size


    Prep Time

    20 minutes

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