This Almond Croissant Banana Bread is a tasty twist on two favorites! It’s fluffy with sweet bananas and has a delightful almond flavor. Each bite feels like a warm hug!
Every time I bake this, my kitchen smells amazing. It’s the perfect way to use those ripe bananas hiding on the counter, and I might even sneak a slice for breakfast—no one will know! 😄
Key Ingredients & Substitutions
Ripe Bananas: The more spots on your bananas, the sweeter your bread will be. If you don’t have ripe bananas, you can speed up the ripening by placing them in a paper bag with an apple for a day or two.
Granulated Sugar: I like using regular granulated sugar for sweetness, but brown sugar can add a nice caramel-like flavor. If you’re looking for a healthier option, consider using honey or maple syrup, noting that they are liquids and may require adjusting other liquid ingredients.
Sour Cream or Greek Yogurt: Both add moisture and tanginess, which is fantastic. I often alternate between the two. If you’re dairy-free, a plant-based yogurt works well too!
Sliced Almonds: For crunch and flavor, you can substitute chopped walnuts or pecans. If you’ve got nut allergies, sunflower seeds can provide that satisfying crunch without the nuts.
Almond Extract: This adds a lovely almond flavor. If you can’t find it, vanilla extract will work in a pinch, but the flavor won’t be as strong. I’ve found that almond extract really boosts the taste.
How Can I Avoid Overmixing the Batter?
Mixing the batter properly is key to getting a nice, tender crumb. Overmixing can lead to dense banana bread. Here’s how to keep it light:
- Combine wet ingredients in one bowl and dry in another.
- When you mix them together, use a folding technique instead of stirring vigorously. This helps keep air in the batter.
- Stop mixing as soon as you can’t see dry flour. Some lumps are okay!
Try to remember, the less you mix, the softer the bread will be!
How to Make Almond Croissant Banana Bread?
Ingredients You’ll Need:
For the Banana Bread:
- 3 ripe bananas, mashed
- 1 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup sour cream or Greek yogurt
- 1 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 cup sliced almonds
- 1/2 cup almond flour (or finely ground almonds)
- 1/2 tsp almond extract
For the Streusel Topping:
- 1/4 cup flour
- 1/4 cup brown sugar
- 2 tbsp butter, mixed until crumbly
How Much Time Will You Need?
This delicious almond croissant banana bread takes about 15 minutes to prepare and 55-65 minutes to bake. Make sure to allow an additional 10 minutes for cooling in the pan before transferring it to a wire rack. In total, you’re looking at around 1 hour and 30 minutes to enjoy this wonderful treat!
Step-by-Step Instructions:
1. Prepping the Oven:
First things first! Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan to prevent sticking. You’re off to a great start!
2. Mixing the Wet Ingredients:
In a large mixing bowl, combine the mashed bananas, granulated sugar, and melted butter. Use a fork or whisk to mix everything together until it’s well combined and smooth.
3. Adding Eggs and Creaminess:
Now, add the eggs, vanilla extract, and sour cream (or Greek yogurt) to your banana mixture. Give it a good whisk until everything is smooth and well incorporated.
4. Combining the Dry Ingredients:
In another bowl, whisk together the all-purpose flour, almond flour, baking soda, salt, and almond extract. This will help ensure that your banana bread rises nicely and has a wonderful almond flavor.
5. Merging Wet and Dry Mixtures:
Slowly add the dry ingredients to the wet mixture, folding gently with a spatula or spoon until just combined. Be careful not to overmix; a few lumps are perfectly okay!
6. Layering the Batter:
Pour half of the batter into the greased loaf pan. Sprinkle half of the sliced almonds and half of the streusel topping over the batter to create a delightful layer.
7. Finishing Strong:
Now, pour the remaining banana batter on top. Finish it off with the rest of the sliced almonds and streusel topping—yummy!
8. Time to Bake!
Place your loaf pan in the preheated oven and bake for 55-65 minutes. Check for doneness by inserting a toothpick in the center; it should come out clean when done.
9. Cooling Off:
When your banana bread is baked to perfection, remove it from the oven. Let it cool in the pan for about 10 minutes. This helps it set a bit before transferring it.
10. Slice and Serve:
After cooling, transfer the banana bread to a wire rack to cool completely. Once it’s cool, slice it up and enjoy your delightful Almond Croissant Banana Bread! Perfect for breakfast, snacks, or just because!
Can I Substitute Other Ingredients for the Bananas?
Yes! If you don’t have ripe bananas, you can use unsweetened applesauce as a substitute—use about 1 cup for every 3 bananas. The texture will change slightly, but it’ll still be delicious!
What If I Don’t Have Almond Flour?
No worries! You can simply grind up sliced almonds in a food processor until they are finely ground, or you might even substitute with more all-purpose flour, but the almond flavor will be less prominent. Stick to about 1/2 cup if using all-purpose flour instead.
How Should I Store Leftover Banana Bread?
Store leftover bread in an airtight container at room temperature for up to 3 days, or in the fridge for up to a week. For longer storage, you can freeze it wrapped tightly in plastic wrap and then in aluminum foil for up to 3 months. Thaw overnight in the fridge when you’re ready to enjoy!
Can I Use Different Nuts in the Topping?
Absolutely! Feel free to swap out the sliced almonds for other nuts like walnuts or pecans. Just chop them finely and sprinkle them on top as instructed. Keep in mind that different nuts might add their unique flavors and textures to your bread.
