Almond Croissant Banana Bread

Banana Bread:

3 medium very ripe bananas (about 300g), mashed
½ cup (113g) unsalted butter, melted
½ cup (100g) light brown sugar
¼ cup (50g) granulated sugar
2 large eggs, room temperature
1 teaspoon vanilla extract
½ teaspoon almond extract
¼ cup (60g) Greek yogurt or sour cream ( if you don’t have either you can substitute for ¼ cup (60g) whole milk + ½ teaspoon vinegar or lemon juice- let sit for 5 minutes before using)
1 ½ cups (190g) all-purpose flour
1 teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt

Almond Filling (Frangipane):

Topping:

Instructions

1. Prepare the Almond Filling (Frangipane)

In a bowl, mix the almond flour, sugar, softened butter, egg, almond extract, and a pinch of salt until smooth. Set aside.

2. Make the Banana Bread Batter

Preheat oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan with parchment paper.
In a large bowl, whisk together the mashed bananas, melted butter, brown sugar, and granulated sugar until smooth.
Add eggs, vanilla, almond extract, and the yogurt . Whisk until combined.
In a separate bowl, whisk together the flour, baking soda, baking powder, and salt.
Gently fold the dry ingredients into the wet mixture until just combined-do not overmix!

3. Assemble!

you can do it two ways:
- Pour half of the banana bread batter into the prepared loaf pan. Then spread the almond filling evenly over the batter. Pour the remaining banana bread batter on top and smooth it out.
- Or you can pour the whole banana bread batter into the prepared loaf pan and then spread the almond filling evenly over the banana bread batter
Sprinkle sliced almonds over the batter.
Mix granulated sugar with melted butter and drizzle over the almonds (this creates a crunchy top)

4. Bake for 55-65 minutes, mine is perfect at 55.

5. Let is cool in the pan, then transfer to a wire wrack

Pammy's Kitchen