Almond Croissant Banana Bread 

This Almond Croissant Banana Bread is a delightful fusion of rich banana sweetness and elegant almond croissant flavors. Featuring a moist banana loaf swirled with almond frangipane and topped with sliced almonds baked into a golden, crispy crust, it’s breakfast-worthy or perfect for brunch or dessert. Rich, buttery, lightly sweet, and beautifully aromatic—this loaf transforms humble ingredients into a bakery-style treat with minimal fuss. Whether you're craving cozy comfort or fancy flair, this recipe delivers irresistible texture and flavor with ease. 

Ingredients

Banana Bread Base

• 3 large very ripe bananas, mashed (~300 g)
  
  

• ½ cup (113 g) unsalted butter, melted
  
  

• ½ cup light brown sugar
  
  

• ¼ cup granulated sugar
  
  

• 2 large eggs
  
  

• 1 tsp vanilla extract
  
  

• ½ tsp almond extract
  
  

• 1 ½ cups (190 g) all‑purpose flour
  
  

• 1 tsp baking soda
  
  

• ½ tsp baking powder
  
  

• ½ tsp salt
  
  

• ½ tsp ground cinnamon
  
  

Almond Filling (Frangipane)

• ½ cup almond flour (~56 g)
  
  

• ¼ cup (50 g) granulated sugar
  
  

• ¼ cup (57 g) unsalted butter, softened
  
  

• 1 large egg
  
  

• ½ tsp almond extract
  
  

• pinch of salt

Topping

• ¼ cup sliced almonds (~25 g)
  
  

• 1 Tbsp granulated sugar
  
  

• 1 Tbsp butter, melted
  
  

• 1 Tbsp milk (or non‑dairy alternative)
  
  

• powdered sugar for dusting (optional)
  
  

Directions

1. Preheat oven to 350 °F (175 °C). Grease and line a 9×5‑inch loaf pan with parchment paper, leaving some overhang. 

2. In a small bowl, stir almond flour, sugar, softened butter, egg, almond extract, and salt until smooth—set aside the frangipane.
   
   

3. In a large bowl, whisk mashed bananas, melted butter, brown sugar, granulated sugar, eggs, vanilla, and almond extract until smooth. 

4. In another bowl, whisk flour, baking soda, baking powder, salt, and cinnamon. Gently fold dry ingredients into the banana mixture until just combined. 

5. Pour half the batter into the loaf pan. Add half the almond filling, then top with remaining banana batter and the rest of the filling. Smooth the top. 

6. In a small bowl, mix sliced almonds, sugar, melted butter, and milk; sprinkle evenly over the top. 

7. Bake for 55–65 minutes, or until a toothpick inserted comes out clean or with moist crumbs. Tent with foil if top browns too fast after ~40 mins.
   
   

8. Cool in the pan for 10–15 minutes, then transfer the loaf to a wire rack to cool completely. Dust with powdered sugar if desired before slicing.
   
   

Nutrients (per slice, approx. 12 slices)

• Calories: ~210–220 kcal
  
  

• Protein: ~4–6 g
  
  

• Carbohydrates: ~ thirty‑40 g (includes sugars)
  
  

• Fat: ~9–11 g (from butter, almond flour, nuts)
  
  

• Fiber: ~2 g
  
  

• Sodium: ~150–200 mg depending on salt use