Description
A rich, moist loaf that blends the comfort of banana bread with the flaky decadence of croissants and the nutty crunch of almonds. This Almond Croissant Banana Bread is perfect for brunch, gifting, or an indulgent treat with coffee.
Ingredients
Scale
- 3 large overripe bananas, mashed
- 2 large or 3 small croissants, torn into pieces
- 1 1/2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1/4 cup brown sugar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 large eggs
- 1/2 cup unsalted butter, melted
- 1 1/2 teaspoons vanilla extract
- 1/4 cup whole milk
- 1/3 cup sliced almonds
- Powdered sugar for dusting (optional)
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan and set aside.
- In a large bowl, mash the bananas until smooth.
- Whisk in eggs, melted butter, milk, and vanilla extract until fully combined.
- In a separate bowl, mix together flour, granulated sugar, brown sugar, baking soda, and salt.
- Gradually stir the dry ingredients into the wet mixture until just combined.
- Gently fold in the croissant pieces without overmixing.
- Pour the batter into the prepared pan and sprinkle sliced almonds over the top.
- Bake for 50 to 55 minutes, or until a toothpick inserted into the center comes out clean.
- Let cool in the pan for 10 minutes, then transfer to a rack to cool completely.
- Dust with powdered sugar before serving, if desired.
Notes
- Use very ripe bananas for maximum sweetness and moisture.
- Tearing croissants into irregular chunks adds lovely texture throughout the loaf.
- The bread tastes even better the next day—make ahead and let it rest overnight.
- Wrap slices individually and freeze for a quick snack later.
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 18g
- Sodium: 260mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 55mg
Keywords: banana bread, almond banana bread, croissant banana bread, brunch banana loaf, bakery-style banana bread