Banana bread is super tasty and makes an ideal snack. The cake is sweetened with ripe bananas, so you don't need to add sugar. Prefer gluten-free bread? Use gluten-free oatmeal or replace the oatmeal with almond flour.
Soak the raisins in warm water for 15 minutes. Soak the oatmeal in 100 ml lukewarm water. Preheat the oven to 160 °C. Grease the cake tin and line the base and long sides with baking paper.
Roughly chop the walnuts and hazelnuts. Beat the yoghurt with the eggs using the mixer until light and airy. Mash the bananas and add them to the batter with the soaked oatmeal. Mix everything well.
Drain and pat the raisins dry. Mix them through the batter with the nuts, cinnamon and baking powder. Spoon the batter into the cake tin. Halve the figs lengthwise and divide them over the cake mix.
Bake the mixture in the middle of the oven for about 50 minutes until golden brown and cooked. Leave to cool for at least 30 minutes on a wire rack. Turn out of the cake tin.
