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This banana bread with almond croissant twist brings together the homey comfort of traditional banana bread with fancy almond croissant flavors. You'll get a super moist loaf with tasty almond filling layers that makes your quick bread taste like it came from a real bakery.
I came up with this idea when I needed to use up some brown bananas and leftover almond flour from Christmas baking. My folks loved it so much they now let bananas go brown on purpose just so they can ask me to make this.
Ingredients
- Almond flour: Forms the tasty foundation for our filling with just the right feel
- Granulated sugar: Adds sweetness that works with the nutty taste
- Large egg: Holds the filling together for a smooth result
- Unsalted butter: Brings needed fat and moisture to the mix
- Almond extract: Boosts the almond flavor kick
- Browned butter: Gives a toasty caramel-like taste base
- All-purpose flour: Creates the right bread framework
- Granulated sugar: Makes it sweet without hiding the banana taste
- Baking soda: Helps it puff up nicely
- Salt: Makes all the flavors pop better
- Ground cinnamon: Adds cozy flavor depth
- Large eggs: Give the bread body and richness
- Pure vanilla extract: Works with both banana and almond notes
- Yogurt: Makes the bread softer with a slight tang
- Very ripe bananas: Bring natural sweetness and moisture
- Slivered almonds: Add crunch and look pretty on top
Step-by-Step Instructions
- Prepare the almond filling:
- Mix all filling stuff until it's smooth. It should look like a thick but spreadable paste. Putting it in the fridge makes it firmer and easier to layer later.
- Brown the butter:
- Put butter in a pan over medium heat until it bubbles then settles down. Keep an eye on it as the milk bits turn golden and smell nutty. This step really makes the bread taste amazing.
- Mix dry ingredients:
- Stir the flour, sugar, baking soda, salt and cinnamon together well. This makes sure everything that makes the bread rise is spread out evenly.
- Combine wet ingredients:
- Beat eggs, vanilla and yogurt until smooth, then stir in mashed bananas. You want really spotty brown bananas for the best flavor. Add the cooled brown butter last.
- Create the layered effect:
- Pour half your banana mix into the pan, then spread half the almond filling over it. Add the rest of the banana mix and top with the remaining almond filling. This makes those pretty layers you'll see when it's done.
- Bake to perfection:
- Sprinkle sliced almonds on top before baking until a stick comes out clean. It needs a full hour to cook through the middle while getting golden on top. Let it cool in the pan so it sets right.
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The browned butter really makes this recipe special. I found out how good it was years back and now I brown butter for all kinds of baked stuff. When your kitchen fills with that nutty smell while making this bread, you know something good is coming.
Make Ahead and Storage
This banana bread actually tastes better after sitting a while as the flavors blend together. Keep it on your counter wrapped tight in plastic or in a sealed container for up to 3 days. If you want it to last longer, stick it in the fridge for a week or put slices in the freezer with paper between them for up to 3 months. Let frozen slices warm up naturally or pop them in the microwave for a few seconds.
Perfect Substitutions
Can't find almond flour? Just grind up some plain almonds in your food processor. If you can't do dairy, swap in coconut oil instead of butter for both parts. You can use sour cream or even coconut yogurt instead of regular yogurt. In a pinch, ripe plantains work instead of bananas though they'll taste a bit different.
Serving Suggestions
This bread tastes great by itself, but it's even better lightly toasted with some salted butter or cream cheese smeared on top. For a fancy dessert, serve it warm with some vanilla ice cream. It goes really well with coffee or tea when you have friends over, and looks great on any breakfast or dessert table.
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Your family will quickly fall in love with this almond croissant banana bread thanks to its rich flavors and eye-catching look—it works for basically any occasion.
Frequently Asked Questions
- → Can I make this gluten-free?
Absolutely, just swap out the all-purpose flour for your favorite 1:1 gluten-free flour mix. The good news is the almond filling part is already gluten-free, so you only need to change the banana bread portion.
- → What can I substitute for yogurt?
You can easily use sour cream or buttermilk instead of yogurt in this recipe. Greek yogurt works great too if you want something thicker with extra protein.
- → How do I know when the butter is properly browned?
Your butter will first get foamy, then that foam will go down, and tiny brown specks will start showing up at the bottom. It'll smell nutty and look amber-colored. Keep a close eye on it because it can burn quickly if you're not careful.
- → Can I make this ahead of time?
You bet! This bread stays fresh in an airtight container on your counter for up to 4 days. Want to make it way ahead? Just wrap it tight in plastic wrap then foil and freeze it for up to 3 months.
- → What if I don't have almond extract?
You can use vanilla extract instead, but you'll miss out on some of that almond kick. A splash of amaretto works great too if you've got some on hand.
- → How ripe should my bananas be?
The spottier the better! Go for bananas with lots of brown spots or even mostly black peels. They're sweeter, mash up easier, and pack enough banana punch to stand up to all that yummy almond flavor.