Preheat your oven to 350 F.
Whisk together the molasses, banana, eggs, vanilla, and coconut oil. Set aside.
In a separate bowl, mix together the almond flour, gluten free oats, baking soda, cinnamon, ginger, nutmeg, cloves and salt.
Make a well in the dry ingredients, and gradually mix the liquid ingredients in. Add in the chopped dried figs and stir until well combined.
Pour into a greased or parchment lined loaf pan (about 5x9 inches) or an ungreased silicon loaf pan set on top of a baking sheet. Bake for 25 minutes.
After 25 minutes, remove from the oven and make a row of the sliced figs down the centre of the loaf and sprinkle the figs with the candied ginger. Bake for an additional 18-22 minutes until a skewer inserted into the centre comes out moist but not wet, and the loaf doesn’t jiggle when moved. Allow to cool to room temperature, then carefully remove from the pan, slice and enjoy.