Almond Croissant Banana Bread
Easy
Like an almond croissant, this banana bread contains swirls of delicious almond frangipane, it’s also topped with sliced almonds which toast while baking for a fantastic crunchy and nutty finish which is then dusted with icing sugar. Sponsored by Fyffes
PREP IN
10 MIN
COOK IN
75 MIN
SERVE
10-12
Almond Croissant Banana Bread
Easy
Introduction
Like an almond croissant, this banana bread contains swirls of delicious almond frangipane, it’s also topped with sliced almonds which toast while baking for a fantastic crunchy and nutty finish which is then dusted with icing sugar. Sponsored by Fyffes
Ingredients
- 100g butter, softened
- 100g caster sugar
- 1 egg
- 2 tsp almond extract
- 100g ground almonds
- 200g granulated white sugar
- 115g unsalted butter, softened
- 2 large eggs
- 4 large very ripe Fyffes bananas, mashed
- 250g plain flour
- ¾ tsp baking soda
- ½ tsp baking powder
- Pinch of salt
- 125ml milk, room temp
- ½ tsp almond extract
- 4 tbsp flaked almonds
- Icing sugar, for dusting
FOR THE FRANGIPANE:
FOR THE BANANA BREAD:
Method
- 1. To prepare the frangipane, place butter, sugar, egg, and almond extract in a medium sized bowl, mix with an electric mixer until smooth. Add the ground almonds and mix to combine. Set aside until needed.
- 2. Pre-heat oven to 180°C / 160°C fan. Line a 2lb loaf tin with parchment paper. Tip: Not all 2lb loaf tins are created equally, the dimensions are often loosely based around the same numbers, but you will notice some 2lb loaf tins appear to be larger. Make sure to use a larger 2lb loaf tin for your banana bread to avoid overflowing.
- 3. In a large bowl, beat together sugar and butter until well creamed.
- 4. Beat in the eggs, scraping down the sides of the bowl as needed.
- 5. Mix in the mashed banana.
- 6. Add the flour, baking soda, baking powder and salt, beat just until combined.
- 7. Finally, add the milk and almond extract and beat just until combined.
- 8. Spoon half of the batter into the prepared tin then drop dollops of half the frangipane on top, then lightly swirl through the batter.
- 9. Spoon the remaining bread batter on top, then lightly swirl in the remaining frangipane.
- 10. Sprinkle the top with the flaked almonds.
- 11. Bake until a skewer inserted into the centre comes out clean, about 1 hour 15 minutes to 1 hour 30 minutes.
- 12. Leave to cool in baking tin on cooling rack for about 20-30 minutes, then carefully turn out from the tin and leave to cool further on a wire rack until just warm or completely cold.
- 13. To finish, dust with icing sugar.
