Almond Croissant Banana Bread
You may not have made it to Europe this spring, but never fear—we have the perfect almond croissant banana bread to bring a little buttery magic to your kitchen. Think: banana bread’s chic, well-traveled cousin. Soft and tender on the inside, swirled with almond paste, topped with golden croissant crumbles and toasted sliced almonds. It’s giving morning light through lace curtains energy.
Top-notch ingredients are crucial here—when the list is this simple, each one matters. Pick up real almond extract, overripe bananas, and if you can, treat yourself to a fresh almond croissant or two from your favorite bakery. Maybe even an espresso and a tiny glass of Amaretto to sip while it bakes.
Best enjoyed warm, barefoot, possibly in a linen robe, with “Mon manège à moi” by Étienne Daho playing softly in the background.
Almond Croissant Banana Bread
Soft, golden, and full of almond croissant energy.
Ingredients:
- 3 cups almond flour
- 1 tsp baking powder
- 1 tsp baking soda
- 3 very ripe bananas, mashed
- ¼ cup maple syrup
- ¼ cup coconut oil, melted
- 3 eggs, whisked
Frangipane Swirl:
- ¼ cup almond butter
- 2 tsp almond extract
- 4 tbsp maple syrup
Topping:
- ½ cup sliced almonds
Instructions:
Preheat your oven to 350°F and lightly grease a loaf pan (or line it with parchment, if you’re fancy).
In a large mixing bowl, whisk together the almond flour, baking powder, and baking soda. Add the mashed bananas, maple syrup, coconut oil, and eggs. Stir until just combined—no need to overdo it.
In a separate bowl, mix together the almond butter, almond extract, and maple syrup to make your frangipane swirl. It should be thick, sweet, and deeply fragrant.
Now, time to layer:
- Pour half of the banana bread batter into the prepared pan.
- Gently spoon the frangipane mixture over the batter and swirl it lightly with a knife or skewer.
- Add the remaining batter on top and smooth it out.
- Finish with a generous handful of sliced almonds across the top—don’t be shy.
Bake for 50 minutes or until golden and a toothpick comes out mostly clean. Let it cool completely before slicing (we know, it’s hard).
Pairs best with espresso, soft lighting, and something French playing in the background.