Prepare Banana Bread. Or, if frozen, thaw one loaf at room temperature about 1 hour. Cut bread into 1/2-inch cubes (should have about 6 cups). Place bread cubes in a 2-quart rectangular baking dish. Add figs or dates; toss gently to mix. In a large mixing bowl beat together eggs, milk, sugar, melted margarine or butter, vanilla, and cardamom. Pour over bread mixture. Bake in a 325 degree F oven for 45 to 50 minutes or until a knife inserted near the center comes out clean. Cool slightly.

To serve, spoon warm bread pudding into individual dessert dishes. Spoon warm Chocolate-Grand Marnier Sauce over pudding. Makes 12 servings.

Heat and stir 6 ounces chopped semisweet chocolate in a heavy saucepan over low heat just until melted. Stir in 3/4 cup whipping cream, 1/3 cup sugar, and 2 tablespoons Grand Marnier, amaretto, or other liqueur. Cook and stir over medium-low heat about 3 minutes or until mixture just boils around edges. Remove from heat. Cover and cool slightly.

In a large mixing bowl combine 1 cup all-purpose flour, 1 cup sugar, 2 teaspoons baking powder, 1/2 teaspoon baking soda, and 1/4 teaspoon salt. Add 1 cup mashed ripe banana (2 to 3 medium bananas), 1/2 cup margarine or butter, softened, and 3 tablespoons milk. Beat with an electric mixer on low speed until blended. Beat on high speed for 2 minutes. Add 2 eggs and 1 cup all-purpose flour; beat until blended. Stir in 1 cup chopped toasted walnuts.

Pour into two greased 8x4x2-inch loaf pans. Bake in a 350 degree F oven for 50 to 60 minutes or until a wooden toothpick inserted near the centers comes out clean. Cool 10 minutes. Remove from pans; cool thoroughly on wire racks.

Up to 1 month ahead, prepare Banana Bread. Place each loaf in a freezer bag and freeze. Let thaw at room temperature for 1 hour before using.