Almond Croissant Banana Bread
Inspired by the flavors of a classic croissant, this banana bread is soft, tender, and full of frangrant almond flavor. With swirls of gooey frangipane and a crunchy almond topping, it’s the perfect cozy yet elegant twist on your standard loaf!
Almond Croissant Banana Bread
Whenever I have overripe bananas, my go-to recipe is always a loaf of homemade banana bread. And as much as I love a classic loaf, I think that a good recipe is the perfect blank slate for fun flavors and mix-ins.
For this almond croissant-inspired loaf, I combined the childhood nostalgia of banana bread with one of my favorite bakery treats—the result is this delicious and decadent breakfast bread full of almond flavor and swirls of gooey frangipane in every bite! All you have to do is take an almond-flavored banana bread batter, swirl in some frangipane (the filling inside of an almond croissant), then scatter over sliced almonds before baking.
Depending on your mood, you can make either a classic frangipane or almond butter-based filling (for a less decadent option). Thanks to ripe bananas and sour cream, the crumb stays moist for days, and the frangipane filling melts into a soft, custard-like ribbon throughout the middle. I love to serve it toasted with a bit of almond butter, but it’s equally delicious on its own or with a morning cup or coffee!
Ingredients You’ll Need
Most ingredients in banana bread are baking staples, but here’s everything you’ll need:
- Softened butter. Using softened butter instead of melted sets the foundation for a tall, plush loaf.
- Brown sugar and granulated sugar. A combination of brown and white sugar adds the perfect amount of sweetness and depth.
- Vegetable oil. Using a combo of oil and butter keeps the banana bread moist for days.
- Eggs. Provides structure.
- Ripe bananas. Contributes sweetness, moisture, and flavor.
- Sour cream. Adds a moist texture—if you don’t have sour cream, plain full-fat Greek yogurt is an excellent substitute.
- Vanilla and almond extract. For that classic almond croissant flavor.
- All-purpose flour and almond flour. Used both in the batter and frangipane filling for structure and binding.
- Cornstarch. This is optional, but it makes the crumb extra tender.
- Baking soda and baking powder. Leavens the bread.
- Cinnamon. Adds a warm, spiced touch.
- Salt. Enhances and balances flavor.
- Sliced almonds and powdered sugar. For garnish.
How to Ripen Bananas Quickly
If you’re craving a fresh loaf of bread but your bananas are too green to use, here are two methods you can use to ripen them quickly:
- The countertop method. If you have a couple of days before you need them, place your bananas in a loosely sealed brown paper bag. The bananas will release ethylene gas as they sit, which the bag traps to accelerate ripening (within 1-3 days).
- The oven method. To ripen them even faster, bake the bananas at 300℉ for 15-20 minutes on a parchment or foil-lined sheet, or until the skins are black. Let them cool, then scoop out the insides and use them as needed!
How to Store Overripe Bananas
If you have too many ripe bananas on hand, don’t throw them away! I always peel mine and store them in a Ziploc bag in the freezer. They can easily be thawed for banana bread or used in recipes like this protein chocolate peanut butter smoothie!
Recipe Tips + Tricks
Banana bread is one of those deceptively simple recipes, but here are a few tips and tricks to get the best loaf every time:
- Use room-temperature ingredients. Unless otherwise noted, room temperature ingredients are best to bake with, since they combine easier and create a more homogeneous, smooth batter.
- Use overripe bananas. It might be tempting to use barely ripened bananas, but I promise that it’s better to wait until they’re soft and spotty all over. The more ripe your bananas are, the more flavorful, moist, and sweet your banana bread will be.
- Don’t overmix the batter. Overmixing the banana bread batter develops gluten, which produces a dense and tough final loaf.
- Gently swirl in the frangipane. Before baking, you’ll spread a layer of frangipane in the middle and on top of the loaf. During this step, I try not to swirl the filling into the batter too much so you get a distinct ribbon of almond frangipane throughout.
- Filling adaptations. If don’t you feel like making a traditional frangipane filling, I’ve included an easier almond butter variation that’s equally as delicious! It’s truly the perfect recipe to modify—if you’re up for it, try swirling some almond butter into the batter, adding a cinnamon sugar layer, or stirring in chocolate chips!
Serving Suggestions
Banana bread is a classic for a reason, and though I love to enjoy it by itself, it can be easily dressed up for dessert or eaten as a snack. Here are a few ideas for how to serve yours!
- Toasted with butter. What is a croissant without butter, after all? A quick toast in a nonstick pan or toaster deepens the bread’s flavor and crisps up the edges, and it’s the perfect indulgent snack or breakfast to have with a cup of coffee.
- With almond butter. For a more nutritious combo, pair a slice with a layer of creamy (or crunchy) almond butter.
- As French toast. Cut leftover, stale bread into thick slices, dip into a cinnamon-vanilla custard, and cook in a pan until golden brown. For the ultimate brunch showstopper, serve it with a dusting of powdered sugar, maple syrup, flaky salt, and sliced caramelized bananas!
- In an ice cream sundae. Who needs a banana split? For this version, just warm up a slice of banana bread and top with vanilla ice cream, caramel or chocolate sauce, and a sprinkle of toasted nuts.
Storage & Freezing Instructions
Banana bread rarely lasts long (at least in my house), but it’s important to properly store the leftovers to keep the bread soft and moist.
- At room temperature. Banana bread is best eaten the day of, but leftovers can be wrapped or stored in an airtight container at room temperature up to 3 days.
- In the freezer. For longer storage, wrap the cooled loaf (or individual slices) in plastic wrap, then place it in a resealable bag or aluminum foil to prevent freezer burn. If properly stored, the banana bread will keep in the freezer for up to 3–4 months—simply thaw at room temperature or reheat in the microwave when ready to enjoy.
Hope you guys like the recipe—be sure to leave a comment and a rating if you give it a try!
Almond Croissant Banana Bread
Ingredients
For the banana bread batter
- ⅓ cup unsalted butter, softened
- ⅓ cup granulated sugar
- ⅓ cup light or dark brown sugar
- 2 tablespoons vegetable oil
- 1 egg
- 1 egg yolk (reserve the white for the filling)
- 1 teaspoon almond extract
- 1 teaspoon vanilla extract
- 1 cup mashed ripe banana
- ⅓ cup sour cream, at room temperature
- 1 ½ cups all-purpose flour, spooned and leveled
- 2 teaspoons cornstarch (optional)
- 1 ¼ teaspoons baking powder
- ½ teaspoon baking soda
- ¾ teaspoon kosher salt
- ¼ teaspoon ground cinnamon (optional)
For the frangipane filling (see note for variations)*
- 3 tablespoons unsalted butter, softened
- 3 tablespoons granulated sugar
- 1 large egg white (reserved from the banana bread batter)
- 1 tablespoon sour cream, at room temperature
- ½ teaspoon almond extract
- ½ teaspoon vanilla extract
- 6 tablespoons almond flour
- 1 tablespoon all-purpose flour
- ½ tablespoon cornstarch
- ¼ cup sliced almonds, for topping
- Powdered sugar, for garnish
Instructions
- Preheat the oven to 325℉. Grease and line a 1-pound or 9×5 loaf pan with parchment paper and set aside.
- Prepare the frangipane filling. In a medium bowl or stand mixer, cream together the butter and sugar until pale and fluffy, about 2-3 minutes on medium speed.
- Beat in the reserved egg white, sour cream, almond extract, and vanilla extract.
- Once smooth, stir in the almond flour, all-purpose flour, and cornstarch until just combined. Set aside as you prepare the batter.
- Make the banana bread batter. In a medium-sized bowl, whisk together the flour, cornstarch, baking powder, baking soda, cinnamon, salt and cinnamon (if using). Set aside.
- Place the softened butter, brown sugar, and granulated sugar into a large bowl. Using a hand mixer or stand mixer with the paddle attachment, beat the ingredients on medium speed until lightened in color and very fluffy, around 4-5 minutes.
- With the mixer running on low, gradually stream in the vegetable oil until fully incorporated. Scrape down the sides as necessary.
- Beat in the egg and egg yolk followed by the mashed banana, sour cream, almond extract, and vanilla.
- Once the mixture is evenly combined, fold in the dry ingredients until everything is hydrated and homogeneous (do not overmix!).
- Pour half of the batter into the prepared loaf pan, then carefully spread over half of the frangipane filling.
- Top with the remaining banana bread mix, then use an offset spatula or knife to smooth out the batter and dot over the remaining frangipane. Sprinkle over the sliced almonds.
- Transfer the banana bread to the oven and bake for around 1 hour, or until a toothpick inserted comes out clean and the top is golden-brown. Allow the bread to cool in the pan for at least 15 minutes before slicing and serving.
Notes
Almond Butter Filling Ingredients
- ¼ cup natural almond butter
- 3 tablespoons sugar
- 1 egg white
- 1 tablespoon sour cream
- 2 tablespoons flour
- ½ tablespoon cornstarch
- ½ teaspoon almond extract
- ½ teaspoon vanilla extract
