Almond Croissant Greek Yogurt Banana Bread
If you're anything like me, the mere mention of almond croissants and banana bread can make your mouth water. But have you ever imagined combining these two delectable treats into one irresistible creation? Well, today I'm sharing with you a recipe that brings together the rich, nutty flavors of almond croissants with the comforting sweetness of banana bread. But the best part about this recipe is that it's made with clean, simple ingredients! It's refined sugar free and can easily be made gluten & dairy free if needed. Get ready to elevate your baking game with this Almond Croissant Banana Bread!
This is a great recipe for when you need to use up those ripe bananas. It doesn't take long to prep at all. The hardest part is waiting for it to bake!! This is such a fun twist on my famous Greek Yogurt Banana Bread recipe that so many of you love!
BE SURE TO SAVE THIS RECIPE TO YOUR FAVORITE PINTEREST BOARD FOR LATER!
What You Will Need
For the Banana Bread:
- Loaf Pan - 1 standard sized loaf pan to bake your banana bread in. Spray it with a little bit of non-stick spray.
- Flour - 1 3/4 cups of organic oat or all-purpose flour. Use oat if you are gluten free!
- Bananas - 3 medium ripe bananas, mashed. Be sure that they are pretty ripe because that will make your bread more sweet!
- Greek Yogurt - 1/2 cup of plain, nonfat Greek yogurt. This is the key ingredient to getting a moist & fluffy texture without using oil or butter!
- Unsweetened Applesauce - 1/2 cup of unsweetened organic applesauce. Make sure it is unsweetened to avoid added sugars and nonsense ingredients!
- Eggs- 2 organic large eggs.
- Vanilla Extract - 1 teaspoon.
- Granulated Sugar Substitute- I used 1/2 cup of monk fruit, which is my go-to when it comes to natural, zero-calorie sugar alternatives. You could also use Swerve,
- Salt - 1/2 teaspoon.
- Baking Soda - 1 teaspoon, to make the bread rise.
- Cinnamon - 1 teaspoon, for flavor.
- Nutmeg - 1/2 teaspoon, for flavor.
For the Almond Croissant Filling & Crumble:
- Almond Flour - 2 cups organic fine almond flour
- Granular Sugar Substitute - 1/4 cup monk fruit
- Almond Extract - 3/4 tsp almond extract
- Butter/Coconut Oil - 3 tbsp melted coconut oil or grass-fed butter
- Egg - 1 large organic egg
How To Make It
- Preheat oven to 325°F and line a 9×5 inch loaf pan with parchment paper.
- In a medium bowl, whisk together the mashed banana, Greek yogurt, applesauce, vanilla extract, and eggs until fully incorporated.
- Add in the flour, monk fruit, salt, baking soda, cinnamon, and nutmeg and mix until just combined. Don’t over mix!
- Pour 1/2 the batter into your loaf pan.
- Top with half the almond croissant filling and then layer on the remaining banana bread batter.
- Top with remaining almond croissant topping and then garnish with some slivered almonds (optional)
- Bake for 65 minutes, or until top is golden and a toothpick comes out almost completely clean ( a little will stick but that's okay).
- Allow to sit in loaf pan for at least 30 minutes before removing and slicing. Enjoy!
How Can I Make This Gluten & Dairy Free?
To make this gluten free, simply use organic oat flour for the banana bread base. To make this recipe dairy free, use a dairy free yogurt substitute and coconut oil in your almond croissant filling:)
How To Store
Store your Banana Bread Store in the refrigerator for up to 6 days for ultimate freshness, or in a cool, dry place for up to 4 days. You can also freeze it for up to 3 months!
Do you Eat It Warm or Cold?
These are honestly amazing both ways. Personally, I like to warm it up a little in the microwave and smear a little bit of grass-fed butter on there, but it's great both ways!
(adsbygoogle = window.adsbygoogle || []).push({});Check Me Out On Social Media!
I post all of my recipes on social media as well and you can stay up-to-date on what I am up to! Also, I love seeing people try my recipes! When make these, snap a picture and share it to your socials. Tag @cookingkatielady and #cookingkatielady so I can admire your masterpiece and share with others!
(adsbygoogle = window.adsbygoogle || []).push({});
This Almond Croissant Banana Bread isn't just any banana bread. It's a delightful marriage of textures and flavors — the crunch of almonds, the nuttiness of almond meal, and the buttery richness of almond croissant filling all complementing the moist tenderness of banana bread. It's perfect for breakfast, as a snack with your afternoon tea or coffee, or even as a dessert.
So, whether you're looking to impress your friends at brunch or simply treat yourself to something special, give this recipe a try. You won't be disappointed!
If you're anything like me, the mere mention of almond croissants and banana bread can make your mouth water. But have you ever imagined combining these two delectable treats into one irresistible creation? Well, today I'm sharing with you a recipe that brings together the rich, nutty flavors of almond croissants with the comforting sweetness of banana bread. But the best part about this recipe is that it's made with clean, simple ingredients! It's refined sugar free and can easily be made gluten & dairy free if needed. Get ready to elevate your baking game with this Almond Croissant Banana Bread!
- 1 3/4 cup flour (organic oat or all purpose)
- 1/2 cup Greek yogurt (plain, nonfat organic)
- 1/2 cup applesauce (unsweetened organic)
- 3 bananas (medium, mashed)
- 2 eggs (large, organic)
- 1 tsp vanilla extract
- 1/2 cup monk fruit (or zero calorie sugar substitute of choice)
- 1/2 tsp salt
- 1 tsp baking soda
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 2 cups almond flour (organic fine)
- 1/4 cup monk fruit
- 3/4 tsp almond extract
- 3 tbsp coconut oil or grass-fed butter (melted)
- 1 large egg (organic)
- Preheat oven to 325°F and line a 9×5 inch loaf pan with parchment paper.
- In a medium bowl, whisk together the mashed banana, Greek yogurt, applesauce, vanilla extract, and eggs until fully incorporated.
- Add in the flour, monk fruit, salt, baking soda, cinnamon, and nutmeg and mix until just combined. Don’t over mix!
- Pour 1/2 the batter into your loaf pan.
- Top with half the almond croissant filling and then layer on the remaining banana bread batter.
- Top with remaining almond croissant topping and then garnish with some slivered almonds (optional)
- Bake for 65 minutes, or until top is golden and a toothpick comes out almost completely clean ( a little will stick but that's okay).
- Allow to sit in loaf pan for at least 30 minutes before removing and slicing. Enjoy!
Servings 12
- Amount Per Serving
- Calories 250kcal
- % Daily Value *
- Total Fat 13.6g21%
- Saturated Fat 2.9g15%
- Cholesterol 62mg21%
- Sodium 126.3mg6%
- Total Carbohydrate 26.1g9%
- Dietary Fiber 3.6g15%
- Sugars 6.2g
- Protein 9.2g19%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Did you make this recipe?
The next time you make it, snap a picture, and share it to your socials. Tag @cookingkatielady and #cookingkatielady so I can admire your masterpiece and share with others!:)
Please note that my nutrition label is approximate and can have slight rounding.