I’m a big fan of Almond Croissants, and also a big fan of Banana Bread so this fusion recipe of Almond Croissant Banana Bread ticks lots of boxes for me! It’s got that delish almond-y taste, and the soft fluffiness of banana bread. Nutritionally, it’s a good source of fibre and also protein, plus some healthy fats from the chia and flaxseeds too.

You can serve it warm with some butter for a sweet treat snack (for other snack ideas download my free Healthy Snacks booklet here), or pair it with a thick and creamy Greek yoghurt and berries for a filling breakfast (and for more delicious and nourishing breakfast options head over to the shop to buy my Balanced Breakfasts ebook). But whatever you do, go ahead and try this Almond Croissant Banana Bread!

Almond Croissant Banana Bread

2 large ripe bananas, mashed

2 tablespoons flaxseeds

1 tablespoon chia seeds

2 tablespoons maple syrup

1 teaspoon vanilla extract

120ml milk

2 teaspoons cinnamon

1 cup flour

1/2 cup rolled oats

1/2 teaspoon baking soda

1 teaspoon baking powder

Almond Filling

1/4 cup almond flour

1/2 cup almond butter

1 teaspoon almond extract

3 tablespoons maple syrup

To serve – sliced almonds and icing sugar

Preheat the oven to 180 degrees Celcius. Line and/or grease a loaf pan.

Combine the bananas, flaxseeds, chia seeds, maple syrup, vanilla and milk in a large bowl. Add in the cinnamon, flour, oats, baking soda and baking powder and fold in until combined. Spread half the mixture into the prepared loaf tin.

To make the Almond filling, simply mix all the ingredients together until well combined. Spread this out carefully over the banana mixture in the tin. Then carefully spread out the remaining banana mixture on top of the filling. Sprinkle over a handful of sliced almonds.

Cook in the oven for 30 minutes or until a skewer comes out clean. Let cool a little then dust with icing sugar. Yum!

You could substitute peanut butter for the almond butter if that’s what you have…it will just taste a little more peanutty than almond-y!