If you love the flaky texture of almond croissants and the comforting flavor of banana bread, this recipe will be your new favorite. It’s easy to make, perfect for using up ripe bananas and leftover croissants, and comes together with pantry staples. The almond essence and crunchy topping add a beautiful bakery-style finish that makes this loaf perfect for breakfast, dessert, or an anytime treat.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Ripe bananas
Day-old croissants
Eggs
Brown sugar
Vanilla extract
Almond extract
All-purpose flour
Baking soda
Baking powder
Salt
Unsalted butter (melted)
Milk or almond milk
Sliced almonds
Optional: powdered sugar for dusting
Directions
Preheat your oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan with parchment paper.
In a large mixing bowl, mash the ripe bananas until smooth.
Add the eggs, brown sugar, vanilla extract, almond extract, melted butter, and milk. Mix until well combined.
In a separate bowl, whisk together the flour, baking soda, baking powder, and salt.
Gently stir the dry ingredients into the wet ingredients until just combined.
Tear the croissants into bite-sized pieces and fold them into the batter.
Pour the mixture into the prepared loaf pan and smooth the top.
Sprinkle sliced almonds generously over the top.
Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.
Let the loaf cool in the pan for 10–15 minutes before transferring to a wire rack to cool completely.
Optionally dust with powdered sugar before serving.
Servings and timing
This recipe makes 1 standard loaf (about 8–10 slices). Prep time: 15 minutes Cook time: 55 minutes Cooling time: 15 minutes Total time: Approximately 1 hour and 25 minutes
Variations
Chocolate almond version: Add ½ cup mini chocolate chips to the batter for a bakery-style twist.
Dairy-free: Use plant-based milk and vegan butter to make this recipe completely dairy-free.
Gluten-free: Substitute with a 1:1 gluten-free flour blend and gluten-free croissants.
Mini loaves: Use mini loaf pans and reduce the bake time to 30–35 minutes.
Extra almond flavor: Add a thin layer of almond paste between the batter layers for a croissant-style richness.
Storage/Reheating
Store any leftovers in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to 5 days. You can also freeze individual slices by wrapping them in plastic wrap and storing them in a freezer-safe container for up to 2 months. Reheat in the microwave for 20–30 seconds or warm in a toaster oven for best texture.
FAQs
Can I use fresh croissants?
Yes, but day-old croissants work best because they hold their texture better and absorb the batter without getting soggy.
What kind of bananas should I use?
Very ripe bananas with lots of brown spots are best. They’re sweeter and mash more easily into the batter.
Can I make this recipe without almond extract?
Yes, you can substitute with more vanilla extract, but the almond flavor gives it that classic almond croissant taste.
Is this recipe suitable for muffins?
Yes, simply divide the batter into a muffin tin and bake at 350°F for 20–25 minutes.
Can I use almond flour instead of all-purpose flour?
It’s not a direct substitute, but a blend of almond flour and all-purpose flour could work if you’re looking to enhance the almond flavor.
How do I know when it’s done baking?
Insert a toothpick into the center of the loaf. If it comes out clean or with a few moist crumbs, it’s done.
Can I freeze the whole loaf?
Yes, let it cool completely, then wrap tightly in plastic wrap and foil. Freeze for up to 2 months.
Should the croissants be folded into the batter or layered?
Folding them into the batter ensures even distribution and helps maintain the loaf’s structure.
What toppings go well with this bread?
Try a drizzle of honey, a dusting of powdered sugar, or a smear of almond butter for extra indulgence.
Can I add a glaze on top?
Yes, a simple almond glaze made with powdered sugar, almond extract, and milk would be delicious.
Conclusion
Almond Croissant Banana Bread is a rich, creative take on two favorite baked goods. The combination of buttery croissant pieces, sweet ripe bananas, and a nutty almond topping makes every bite indulgent and satisfying. Whether you’re serving it for brunch or sneaking a slice as an afternoon treat, this recipe brings a touch of café-style luxury to your kitchen.
Almond Croissant Banana Bread is a luxurious twist on classic banana bread, combining the moist richness of ripe bananas with flaky croissant pieces and a nutty almond topping. It’s a bakery-worthy loaf that’s perfect for breakfast, dessert, or a cozy snack.
Author:Catherine
Prep Time:15 minutes
Cook Time:55 minutes
Total Time:1 hour 25 minutes
Yield:1 loaf (8–10 slices)
Category:Breakfast, Dessert
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
3 ripe bananas, mashed
2 day-old croissants, torn into bite-sized pieces
2 large eggs
1/2 cup brown sugar
1 tsp vanilla extract
1/2 tsp almond extract
1 1/2 cups all-purpose flour
1 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
1/3 cup unsalted butter, melted
1/3 cup milk or almond milk
1/3 cup sliced almonds (for topping)
Optional: powdered sugar for dusting
Instructions
Preheat oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan with parchment paper.
In a large mixing bowl, mash the ripe bananas until smooth.
Add eggs, brown sugar, vanilla extract, almond extract, melted butter, and milk. Mix until well combined.
In a separate bowl, whisk together flour, baking soda, baking powder, and salt.
Gradually stir the dry ingredients into the wet mixture until just combined.
Fold in the torn croissant pieces gently to distribute evenly.
Pour the batter into the prepared loaf pan and smooth the top.
Sprinkle sliced almonds generously over the top.
Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.
Let the loaf cool in the pan for 10–15 minutes before transferring to a wire rack to cool completely.
Dust with powdered sugar before serving, if desired.
Notes
Use day-old croissants for the best texture—they absorb the batter without becoming mushy.Add 1/2 cup mini chocolate chips for a chocolate almond variation.For dairy-free, use plant-based milk and vegan butter.To make muffins, bake in a muffin tin at 350°F for 20–25 minutes.Freeze individual slices wrapped tightly for up to 2 months.
