Almond Croissant Banana Bread (Print Version)
# Ingredients:
→ Almond filling
01 -
2.5 ml almond extract
02 -
45 ml unsalted butter, melted
03 -
1 large egg
04 -
150 g granulated sugar
05 -
240 g almond flour
→ Banana bread
06 -
Slivered almonds, for topping
07 -
310 ml mashed banana (from about 3 medium bananas)
08 -
60 ml yogurt
09 -
5 ml pure vanilla extract
10 -
2 large eggs
11 -
3.5 ml ground cinnamon
12 -
2.5 ml salt
13 -
5 ml baking soda
14 -
150 g granulated sugar
15 -
250 g all-purpose flour
16 -
170 g unsalted butter, melted and browned
# Instructions:
01 -
After it’s done, don’t touch the bread for 15 minutes so it sets up in the pan. Take it out, let it completely cool off on a rack. Sprinkle it with some powdered sugar at the end if you like.
02 -
Set the pan on the middle oven shelf and bake for 50 to 60 minutes. You’ll know it’s ready when a toothpick comes out with no batter stuck on. Pull it out of the oven.
03 -
Drop half the batter into your loaf pan and spread it out. Grab half the almond filling and pop it on. Pour on the rest of your batter, top with the rest of the almond mix, and throw on some slivered almonds.
04 -
Pour your banana mix over the dry bowl. Use a spatula and gently fold everything together (be sure to get the bottom bits!). Don’t overdo it so your loaf stays nice and tender.
05 -
In a new bowl, stir up your eggs, splash in the vanilla, and add yogurt until it’s all smooth. Fold in your mashed bananas, then mix in the cooled brown butter.
06 -
In a big bowl, whisk together the flour, sugar, baking soda, salt, and cinnamon until it all looks combined.
07 -
Heat butter in a small pot on medium. Wait for it to bubble and start smelling nutty with golden bits at the bottom. Pour it into a bowl right away so it doesn’t burn. Let it cool off.
08 -
Crank your oven up to 175°C. Coat your loaf pan in both butter and flour so it doesn’t stick. Put the pan aside till you’re ready.
09 -
Crack your egg into a bowl and whisk it up. Use a spatula to mix in the almond flour, sugar, almond extract, and that melted butter. Keep mixing until it turns into a thick paste. Pop it in the fridge to chill while you do everything else.
# Notes:
01 -
Slice only when it’s fully cooled so it holds together better.
02 -
Wrap tightly and leave on your counter up to four days. Freeze if you need to keep it longer.