This almond croissant banana bread is a cross between two of the best things ever—soft, moist banana bread and the sweet, nutty flavors of an almond croissant. It’s rich, buttery, and topped with an almond-studded frangipane that crisps up beautifully as it bakes.
It’s perfect for breakfast, brunch, or an afternoon treat with coffee. Plus, it’s a great way to use up ripe bananas and give them a fancy upgrade. Let’s get baking!
📋 What You’ll Need
Ingredients
For the Banana Bread:
- 3 ripe bananas, mashed
- ½ cup (1 stick) unsalted butter, melted
- ¾ cup brown sugar, packed
- 2 large eggs
- 1 tsp vanilla extract
- 1 ½ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- ½ tsp cinnamon
For the Almond Topping (Frangipane):
- ½ cup unsalted butter, softened
- ½ cup powdered sugar
- 1 large egg
- ¾ cup almond flour
- ½ tsp almond extract
- ¼ cup sliced almonds (for topping)
⭐ Pro Tips
- Use extra-ripe bananas – The more brown spots, the better for sweetness and moisture.
- Don’t overmix the batter – Stir until just combined for a tender texture.
- Toast the almonds – Lightly toast sliced almonds before baking for extra crunch and flavor.
- Let it cool before slicing – This helps the flavors settle and keeps the bread from crumbling.
- Add powdered sugar at the end – Dust it on after baking for that true almond croissant look.
🔄 Substitutions & Variations
- No almond extract? Use vanilla instead, but the flavor won’t be as strong.
- Dairy-free? Swap butter for coconut oil or a dairy-free alternative.
- Gluten-free? Use a 1:1 gluten-free flour blend.
- Extra crunch? Add more sliced almonds or even some chopped almonds to the batter.
⏳ Make-Ahead Tips
- Make the batter ahead – Store it in the fridge for up to 24 hours before baking.
- Freeze for later – Bake, cool, and freeze in slices for an easy grab-and-go treat.
👩🍳 How to Make Almond Croissant Banana Bread
1. Mash the Bananas
In a large mixing bowl, mash the ripe bananas until smooth with a few small lumps.
2. Mix Wet Ingredients
Add melted butter, brown sugar, eggs, and vanilla extract to the mashed bananas. Whisk until smooth.
3. Combine Dry Ingredients
In a separate bowl, whisk together flour, baking soda, baking powder, salt, and cinnamon.
4. Mix Wet and Dry Ingredients
Slowly fold the dry ingredients into the wet mixture using a spatula. Stir until just combined.
5. Make the Almond Topping (Frangipane)
In a separate bowl, beat softened butter, powdered sugar, almond flour, egg, and almond extract until creamy.
6. Assemble the Bread
Pour the banana bread batter into a greased loaf pan. Spread the almond topping evenly over the top and sprinkle with sliced almonds.
7. Bake
Bake at 350°F (175°C) for 50-60 minutes, or until a toothpick comes out clean.
8. Cool & Dust with Powdered Sugar
Let the bread cool in the pan for 10 minutes, then transfer to a wire rack. Dust with powdered sugar before serving.
🥡 Leftovers & Storage
- Store at room temp for 2-3 days in an airtight container.
- Refrigerate for up to a week.
- Freeze in slices for up to 3 months and reheat as needed!
💛 Time to Bake!
This bread is rich, nutty, and packed with banana flavor—like a fancy bakery treat but homemade! If you try it, leave a comment below and let me know how it turned out. Happy baking! 🍌🥐✨
