Almond Croissant Banana Bread
An entertaining and uncomplicated twist on your traditional almond croissant but WAY WAY simpler, and don’t we all appreciate simplicity? I am absolutely FOND of this easy cake recipe, especially if you have some overripe bananas!
Imagine soft, moist banana bread featuring a gooey almond frangipane layer, topped with additional flaked almonds. Crunchy, tender, moist, and sweet. Absolutely worth a try!!
For any inquiries regarding this recipe, DM me on Instagram. Happy Baking! <3 Stay tuned on my Instagram for a Reel of me preparing this Almond Croissant Banana Bread recipe!
- Bowls
- Kitchen scales
- Baking parchment
- Loaf pan
- Whisk
- Fork
- Spoon
Banana bread
- 150 grams Melted salted butter
- 185 grams Light brown sugar
- 3 Large eggs
- 1/2 tsp Almond essence
- 3 Mature bananas
- 330 Self-raising flour Sifted
Frangipane
- 100 grams Melted salted butter
- 100 grams Ground almonds
- 100 grams Caster sugar
- 1 Egg
- 1 tsp Almond essence
Topping
- 3 tbsp Flaked almonds
- 1 tbsp Icing sugar
- Preheat your oven to 180C/160C Fan. Line a 2lb loaf pan with baking parchment.
- Begin by blending all frangipane components in a small bowl until mixed, then set aside.
- In another small bowl, mash bananas using a fork.
- In a large mixing bowl, beat the butter and brown sugar together.
- Incorporate eggs and almond essence until completely blended. Then add in your bananas.
- Fold in your flour.
- Transfer half the mixture into your lined loaf. Pour in half of your frangipane.
- Pour the remaining banana bread mixture over this. Top with the remaining frangipane and then sprinkle with flaked almonds.
- Bake for about 60 minutes until a toothpick inserted comes out clean.
- Let it cool then dust with icing sugar; enjoy! Tastes delightful either chilled or warmed up.
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