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This twist on banana bread brings together homey comfort food with fancy almond croissant vibes. You'll get a super moist loaf with tasty almond layers running through it—turning a simple quick bread into something that seems straight from a fancy bakery.
I came up with this when I needed to use some spotty bananas and leftover almond flour from Christmas baking. My folks loved it so much they now let bananas go brown on purpose just so I'll make this bread.
What You'll Need
- Almond flour: Gives our filling that amazing nutty base
- Granulated sugar: Works with the nuts without being too sweet
- Large egg: Holds the filling together nicely
- Unsalted butter: Adds that can't-miss richness
- Almond extract: Punches up the almond taste
- Browned butter: Brings in awesome toasty caramel notes
- All-purpose flour: Makes sure everything holds up
- Granulated sugar: Adds sweetness that lets banana shine
- Baking soda: Gets you that perfect lift
- Salt: Makes every flavor pop
- Ground cinnamon: Adds that cozy spice vibe
- Large eggs: Help everything stick together
- Pure vanilla extract: Backs up both main flavors
- Yogurt: Makes everything softer with a tiny tang
- Very ripe bananas: Bring natural sweetness and moisture
- Slivered almonds: Look pretty and add crunch on top
How To Make It
- Mix up your almond filling:
- Stir everything together until you've got a smooth, thick paste that's easy to spread. Sticking it in the fridge makes it firmer and easier to work with later.
- Get that butter browned:
- Put your butter in a pan over medium heat until it bubbles up then settles down. Keep an eye on it as it turns golden and smells nutty. This little extra step makes the whole bread taste amazing.
- Blend the dry stuff:
- Stir the flour, sugar, baking soda, salt and cinnamon together really well. This makes sure your bread rises evenly and tastes good all the way through.
- Throw together the wet ingredients:
- Beat your eggs, vanilla and yogurt until smooth, then mix in those mushy bananas. Make sure your bananas have lots of brown spots for the best flavor. Fold in your cooled browned butter last.
- Create those pretty layers:
- Pour half your batter into the pan, then spread half the almond mix on top. Add the rest of the batter and finish with your remaining almond filling. This gives you those nice layers when you slice it.
- Bake it up:
- Sprinkle those almonds on top before putting it in the oven until a toothpick comes out clean. It needs about an hour to cook all the way through and get that nice golden top. Let it cool in the pan for the best texture.
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That browned butter really makes this bread special. I found out how amazing it is years back and now I brown butter for practically everything I bake. When your kitchen fills with that nutty smell while making this, you know you're in for something good.
Prep It Early
This bread actually tastes better after a day as all the flavors mix together. Keep it on the counter wrapped tight in plastic or in a sealed container for up to 3 days. If you need it to last longer, stick it in the fridge for a week or freeze slices with parchment paper between them for up to 3 months. Let frozen slices warm up on the counter or give them a quick zap in the microwave.
Switch It Up
Can't find almond flour? Just grind up some blanched almonds in your food processor. Need it dairy-free? Swap in coconut oil instead of butter throughout. No yogurt? Use sour cream or coconut yogurt if you're skipping dairy. In a pinch, ripe plantains work instead of bananas though they'll taste a bit different.
How To Enjoy It
This bread tastes great as is, but it's next-level when lightly toasted and topped with salted butter or cream cheese. Want a fancy dessert? Serve it warm with a scoop of vanilla ice cream on top. It goes perfectly with coffee or tea when friends come over, and always looks impressive on any breakfast or dessert spread.
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This almond croissant banana bread will quickly become a household favorite with its rich taste and eye-catching look—just right for any time you want something special.
Frequently Asked Questions
- → Can I make this gluten-free?
Sure thing! Just swap the all-purpose flour with a 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 part.
- → What can I substitute for yogurt?
You can use sour cream or buttermilk instead of regular yogurt. Greek yogurt works great too and adds extra protein with its thicker texture.
- → How do I know when the butter is properly browned?
First the butter will bubble up, then the foam will go down. Look for tiny brown specks at the bottom of your pan. It should smell nutty and look amber colored. Keep an eye on it because it turns from perfect to burnt really fast.
- → Can I make this ahead of time?
Definitely! The bread stays good in an airtight container at room temperature for 3-4 days. Want to keep it longer? 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 won't get that strong almond flavor. A splash of amaretto liqueur works nicely too if you have some around.
- → How ripe should my bananas be?
Go for super ripe bananas with lots of brown spots or almost black skins. They're sweeter, mash up better, and pack enough banana punch to stand up to all that almond goodness.