Almond Croissant Banana Bread (Print Version)
# Ingredients:
→ Almond filling
01 -
240 g almond flour
02 -
150 g granulated sugar
03 -
1 large egg
04 -
45 ml unsalted butter, melted
05 -
2.5 ml almond extract
→ Banana bread
06 -
170 g unsalted butter, melted and browned
07 -
250 g all-purpose flour
08 -
150 g granulated sugar
09 -
5 ml baking soda
10 -
2.5 ml salt
11 -
3.5 ml ground cinnamon
12 -
2 large eggs
13 -
5 ml pure vanilla extract
14 -
60 ml yogurt
15 -
310 ml mashed banana (from approximately 3 medium bananas)
16 -
Slivered almonds, for topping
# Instructions:
01 -
In a medium bowl, whisk the egg until blended. Using a spatula, incorporate the almond flour, granulated sugar, almond extract, and melted butter until a smooth paste forms. Refrigerate until needed.
02 -
Preheat the oven to 175°C. Grease and flour a 23×13 cm loaf pan ensuring even coverage, then set aside.
03 -
In a saucepan over medium heat, melt the unsalted butter. Allow it to foam and crackle, swirling gently, until the solids turn golden brown and emit a nutty aroma. Immediately transfer to a small bowl to prevent overcooking and set aside to cool.
04 -
In a large mixing bowl, whisk together all-purpose flour, granulated sugar, baking soda, salt, and cinnamon ensuring even distribution.
05 -
In a separate bowl, whisk the eggs, vanilla extract, and yogurt until smooth. Gently fold in the mashed bananas, followed by the cooled browned butter.
06 -
Pour the wet mixture into the bowl with dry ingredients. Using a spatula, fold gently, scraping the bowl’s base to incorporate all flour. Avoid overmixing for optimal crumb.
07 -
Spoon half of the batter into the prepared loaf pan and spread evenly. Top with half the almond filling, then spread the remaining batter. Layer the rest of the almond filling across the top and sprinkle with slivered almonds.
08 -
Transfer the pan to the centre rack and bake for 50–60 minutes, or until a skewer inserted in the centre emerges clean. Remove from the oven.
09 -
Let the bread rest in the pan for 15 minutes before unmoulding. Cool completely on a wire rack. Optionally dust with powdered sugar just before serving.
# Notes:
01 -
For best results, allow the loaf to cool entirely before slicing to preserve its structure.
02 -
Store, tightly wrapped at room temperature, for up to four days; freeze for longer storage.