Almond Croissant Banana Bread (Print Version)
# Ingredients:
→ Almond center
01 -
2.5 ml almond flavoring
02 -
45 ml melted butter, unsalted
03 -
1 large egg
04 -
150 g white sugar
05 -
240 g ground almonds
→ Banana loaf
06 -
Slivered almonds, to scatter up top
07 -
310 ml mashed banana (about 3 medium bananas)
08 -
60 ml plain yogurt
09 -
5 ml pure vanilla
10 -
2 big eggs
11 -
3.5 ml cinnamon powder
12 -
2.5 ml salt
13 -
5 ml baking soda
14 -
150 g white sugar
15 -
250 g all-purpose flour
16 -
170 g browned, melted unsalted butter
# Instructions:
01 -
Toss almond flour, sugar, almond flavor, and melted butter into a mixing bowl. Crack in your egg and stir until it's like a thick, smooth paste. Pop this in the fridge till you're ready.
02 -
Butter and flour your 23×13 cm loaf pan, so nothing sticks, then fire up your oven to 175°C.
03 -
Melt the butter in your saucepan over medium, and let it bubble and sizzle. Once it turns golden and smells kinda nutty, pour it into a small bowl right away so it doesn't get too dark. Set it aside to cool off.
04 -
Grab your large bowl, then toss in flour, sugar, baking soda, salt, and cinnamon. Whisk them together till you don't see streaks.
05 -
In another bowl, mix eggs, vanilla, and yogurt until it looks all combined. Stir in those mashed bananas, then pour in your cooled brown butter.
06 -
Add the wet bowl into your dry stuff. Use a spatula to gently fold it until the flour disappears. Try not to stir too much. You want this loaf to stay soft and tender.
07 -
Scoop in half of your batter so it covers the pan. Spread on half the almond center, then cover with the rest of the batter. Dollop the last bit of almond paste on top, and sprinkle over those slivered almonds.
08 -
Slide the pan onto the middle rack. Bake for 50–60 minutes. It's ready when a toothpick comes out dry. Pull it out to cool.
09 -
Let the loaf hang out in its pan for around 15 minutes. Flip it out and let it cool off fully on a wire rack. Dust with a little powdered sugar right before you dig in, if you want.
# Notes:
01 -
Let your loaf chill out and cool all the way for easy, neat slices.
02 -
You can wrap it up and keep it on the counter four days. Stash leftovers in the freezer if you need it to last.