Preheat oven to 350 degrees. In large bowl, whisk together flour, sugar, baking powder, soda and salt. In separate bowl, whisk together bananas, eggs, oil and vanilla. Whisk liquids into dry ingredients, mixing just until blended. Stir in figs and chocolate.
Scrape batter into oiled 9-by-5-inch loaf pan. Bake in the middle of the oven for 60-70 minutes (cover with foil after about 30 minutes to prevent over-browning) or until pick inserted in center comes out clean.
Cool 10 minutes in pan. Run sharp knife around edge of pan and remove bread from pan to wire rack to cool. Wrap airtight and store at room temperature or freeze.