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This almond croissant banana bread combines the beloved comfort of classic banana bread with the sophisticated flavors of an almond croissant. The result is a delightfully moist loaf with layers of rich almond filling that will elevate your standard quick bread to bakery status.
I first created this recipe when trying to use up both overripe bananas and leftover almond flour from holiday baking. My family was so impressed by the combination they now deliberately let bananas overripen just to request this bread.
Ingredients
- Almond flour: Creates the rich base for our filling with a perfect texture
- Granulated sugar: Balances the nuttiness without overpowering
- Large egg: Binds everything together for a creamy consistency
- Unsalted butter: Adds necessary richness and moisture
- Almond extract: Intensifies the natural almond flavor
- Browned butter: Provides a nutty caramelized flavor foundation
- All-purpose flour: Gives the perfect structure
- Granulated sugar: Sweetens without overwhelming the banana flavor
- Baking soda: Ensures proper rise and texture
- Salt: Enhances all flavors throughout the bread
- Ground cinnamon: Adds warmth and complexity
- Large eggs: Provide structure and richness
- Pure vanilla extract: Complements both the banana and almond flavors
- Yogurt: Adds tenderness and subtle tanginess
- Very ripe bananas: Provide natural sweetness and moisture
- Slivered almonds: Add texture and visual appeal to the top
Step-by-Step Instructions
- Prepare the almond filling:
- Combine all filling ingredients until smooth and well incorporated. The mixture should resemble a thick paste with a spreadable consistency. Refrigerating firms it slightly for easier layering later on.
- Brown the butter:
- Heat butter in a saucepan over medium heat until it foams then subsides. Watch carefully as the milk solids turn golden brown and develop a nutty aroma. This step adds incredible depth of flavor that elevates the entire bread.
- Mix dry ingredients:
- Thoroughly whisk together the flour, sugar, baking soda, salt and cinnamon. This ensures even distribution of leavening agents and spices throughout the batter.
- Combine wet ingredients:
- Whisk eggs, vanilla and yogurt until smooth, then add mashed bananas. The key is using truly ripe bananas with brown speckles for maximum sweetness and flavor. Fold in the cooled browned butter last.
- Create the layered effect:
- Pour half the banana bread batter into your prepared pan, then spread half the almond filling across it. Top with remaining batter and finish with the rest of the almond filling. This creates beautiful flavorful layers throughout the finished loaf.
- Bake to perfection:
- Sprinkle slivered almonds on top before baking until a tester comes out clean. The bread needs a full hour to properly cook through the center while developing a golden crust. Allow it to cool in the pan for optimal texture.
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The browned butter is truly the secret weapon in this recipe. I discovered its transformative power years ago and now find myself browning butter for all sorts of baked goods. The nutty aroma that fills your kitchen while making this bread signals the special treat that awaits.
Make Ahead and Storage
This banana bread actually improves with time as the flavors meld together. Store it at room temperature wrapped tightly in plastic wrap or in an airtight container for up to 3 days. For longer storage, refrigerate for up to a week or freeze individual slices separated by parchment paper for up to 3 months. Thaw slices at room temperature or gently warm in the microwave.
Perfect Substitutions
If almond flour is unavailable, try ground blanched almonds processed in a food processor. For a dairy free version, substitute coconut oil for butter in both components. Yogurt can be replaced with sour cream or even coconut yogurt for a dairy free option. Ripe plantains can stand in for bananas in a pinch though the flavor will be slightly different.
Serving Suggestions
While delicious on its own, this banana bread reaches new heights when lightly toasted and spread with salted butter or cream cheese. For a decadent dessert, serve warm with a scoop of vanilla ice cream. It pairs beautifully with coffee or tea for brunch gatherings, and makes an impressive addition to any breakfast or dessert table.
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This almond croissant banana bread will easily become a family favorite for its rich flavors and stunning presentation—perfect for any occasion.
Frequently Asked Questions
- → Can I make this gluten-free?
Yes, you can substitute the all-purpose flour with a 1:1 gluten-free flour blend. The almond flour in the filling is already gluten-free, so you only need to replace the flour in the banana bread portion.
- → What can I substitute for yogurt?
Sour cream or buttermilk work well as substitutes for yogurt in this bread. You can also use Greek yogurt for a thicker consistency and more protein.
- → How do I know when the butter is properly browned?
The butter will foam, then the foam will subside, and small brown bits will form at the bottom of the pan. It should smell nutty and have an amber color. Watch it carefully as it can quickly go from browned to burnt.
- → Can I make this ahead of time?
Yes, this bread stores well at room temperature in an airtight container for 3-4 days. You can also freeze it for up to 3 months by wrapping tightly in plastic wrap and then aluminum foil.
- → What if I don't have almond extract?
Vanilla extract can be substituted for almond extract in the filling, though you'll lose some of the distinctive almond flavor. A small amount of amaretto liqueur can also work as a substitute.
- → How ripe should my bananas be?
Very ripe bananas with lots of brown spots or nearly black peels work best as they're sweeter and mash more easily. They also provide the strongest banana flavor to balance the almond elements.