Almond Croissant Banana Bread – healthier & high Protein

Indulge in a healthier and flavourful twist on classic Banana Bread with this Almond Croissant Banana Bread recipe. Made with wholesome ingredients, it’s super moist and packed full of almond flavour. The best part? It not only meshes two iconic desserts, but it’s lower in fat, sugar and calories than it’s traditional counterparts.

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Why you will love this Almond Croissant Banana Bread Recipe

This Banana Bread is packed with the irresistible flavors of ripe bananas crossed with a flaky almond croissant, making it the ultimate comfort food.

For those banana bread and almond croissant lovers out there, this combination will blow your mind.

The best part?

It’s lower in calories, sugar and fat and is made with wholesome ingredients, making it a healthier alternative to traditional banana bread and an almond croissant.

Not only that….

There’s added Protein: With added protein, it supports muscle maintenance and provides a more satisfying and nutritious treat.

Delicious Flavor: The unique combination of almond croissant and banana bread flavors offers a delightful and unexpected taste experience.

Energy Boosting: The natural sweetness from bananas and the protein content make it an excellent option for a quick energy boost.

Perfect Texture: Achieving the perfect texture of an almond croissant in a moist banana bread creates an irresistible mouthfeel.

Versatility: It’s a versatile snack that can be enjoyed as a breakfast option, a midday snack, or a dessert.

Satisfying Sweet Cravings: It provides a satisfying way to curb sweet cravings without compromising on health goals.

Homemade Goodness: Homemade always feels more special, and knowing it’s made with healthier ingredients adds to the satisfaction.

It’s also super easy to whip up and bake and is done in under an hour.

Macros

Per Slice (10):

Calories: 185

Carbohydrates: 21g

Protein: 9g

Fat: 7g

Ingredients and Substitutions for Almond Croissant Banana Bread

All purpose flour – This is the main dry ingredient, you could sub for spelt flour, oat flour, gluten free flour or even buckwheat flour. However the texture may change depending on the flour used

Protein Powder- This can be subbed for equal parts flour, just use slightly less liquid. My go to protein powder for this recipe is: Vanilla Buttercream Vegan Protein from MacroMike (Affiliate discount code amb-eliyaeats to save $$$)

Sugar free granulated sweetener- Like stevia or natvia. This is optional, you can replace with equal parts normal sugar, honey or maple syrup. If replacing with a wet sweetener, use less liquid in the batter

Cinnamon- Essential for that classic banana bread flavour

Nutmeg- Essential for that classic banana bread flavour

Baking Powder- Essential for rising and texture

Baking Soda- Essential for rising and texture

Banana- Obviously! The riper the better

Yogurt- Essential to provide moisture and thickness. I use a high protein vanilla flavoured greek yogurt however plain greek yogurt will work super well. I use Yopro High Protein Vanilla Greek yogurt

Almond Butter- replaces the need for butter or oil, also adds an essential almond flavour

Egg- Adds texture, moisture and helps with the rise and fluffiness of the bread. Can be substituted for 50g extra yogurt or 25g extra oil/melted butter

Vanilla- For flavour

Almond essence- adds an essential almond flavour- optional

Milk- this recipe uses a skim high protein milk but any milk can be used including dairy free

Almond Butter Powder- Used to make the almond paste for topping, can sub for almond flour

Honey- Used to make the almond paste for topping, can sub for maple syrup, sugar free maple syrup etc

Flaked Almonds- Used for topping for that essential Almond Croissant Feel

Monk Fruit Icing Sugar- for dusting, can sub for normal icing sugar

Baking Tips

• Use ripe bananas– Adds more sweetness and are easier and softer to mash and incorporate into the batter
• Mix until just combined– over mixing strengthens the gluten and results in a more dense bread
• Use room temperature eggs, milk and yogurt- This is because the wet ingredients will mix together more easily, thereby helping to create an even batter. Also ensures less mixing is required, meaning less gluten development, resulting in a fluffier and beautiful end result.
• Cover with foil in the last 15-20 minutes to prevent over-browning
• Let the Almond Croissant Banana Bread cool completely before slicing– 20-30 minutes in the pan, then onto the cooling rack to cool completely. This lets the bread completely firm up and cook inside so that when you go to cut it, it’s not a crumbly mess

How to store Almond Croissant Banana Bread

Room Temperature- Store in a airtight container for 3-4 days

Refrigerator- Store in ziplock bags or an airtight container for up to 1 week

Freezer- Individually wrap each slice in foil or baking paper and add into a ziplock bag or airtight container for up to 3-4 months