Preheat your oven to 350°F (175°C). Line a standard bread loaf pan with parchment paper.

In a large mixing bowl, mash the ripe bananas. Whisk in the sugar-free pancake syrup, dark brown sugar, melted ghee (or brown butter), vanilla extract, sour cream, and Greek yogurt until well combined.

Gently stir in the flour, baking soda, cinnamon, nutmeg, chopped figs, and shredded dark chocolate.

Pour in the milk gradually (1/4 cup to 1/2 cup), adding just enough so the mixture comes together into a super thick cake batter—adjust based on how much moisture your bananas and figs brought. Be careful not to overmix!

Transfer the batter into your parchment-lined loaf pan and smooth the top. Press your 4 fig slices gently onto the top of the batter, then finish with a light sprinkle of sea salt.

Bake at 350°F for 40 minutes. Check the center with a knife or toothpick. Bake for an additional 12 to 15 minutes until the toothpick inserted in the center comes out clean or with just a few moist crumbs.

Let the loaf cool in the pan for 10 minutes before lifting it out using the parchment paper to cool completely on a wire rack.