Almond Frangipane Banana Bread

Forget about regular banana bread, this almond frangipane banana bread has everything you know and love about an almond croissant. This recipe is about to become your new favorite sweet breakfast.

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Calling all almond croissant and banana bread lovers! Let me introduce you to this beautiful almond frangipane banana bread. Made with a moist and comforting banana bread, swirled with a yummy homemade almond paste (aka frangipane), then topped with almond slices. This recipe offers a delightful balance of flavors and textures, it’s perfectly sweet with nutty almond flavor. You can enjoy this warm or at room temperature, each bite is just so heavenly! If you’re looking for something like almond croissant, but not the regular almond croissant, then give this recipe a try!

Why You’ll Love This Recipe >

Ingredients Needed & Notes >

Equipment You’ll Need >

Step By Step Instructions >

Baking Tips >

Serving & Storage >

Recipe Card >

WHY YOU’LL LOVE THIS ALMOND FRANGIPANE BANANA BREAD

• This banana bread is a mixture of moist banana bread, nutty almond paste, and almond slices!
• It has everything you know and love about an almond croissant.
• Serve this warm or at room temperature, both taste amazing!
• Simple ingredients and very little equipment needed.

INGREDIENTS NEEDED & NOTES

Butter – You can uses salted butter or unsalted butter, both works perfectly. I’d recommend unsalted so you can control the amount of salt in the batter.

Almond slices – I use raw almond slices.

Milk – Use whole milk for the best flavor and moist texture.

Banana – The riper the better! Choose overripe bananas with brown spots on the peel for natural sweetness and a stronger banana flavor.

Sugar – This recipe uses 2 types of sugar, granulated sugar and brown sugar. A combination of brown sugar and granulated sugar creates the perfect balance of moisture for the banana bread. You can use light brown sugar or dark brown sugar; both work perfectly.

Eggs – Eggs hold the banana bread together and also to enhance the texture. You’ll need some large eggs at room temperature. Set your eggs out of the fridge in advance so they combine nicely with the other ingredients.

Flour – You’ll just need a regular all-purpose flour. No fancy flour needed.

Almond flour – Make sure you’re using almond flour, not almond meal.

Leavening agent – This recipe uses the combination of baking powder and baking soda to lift this heavy batter.

Vanilla extract – Use a good quality vanilla extract or vanilla bean paste for the best flavor!

Salt – To balance the sweet flavor.

Cinnamon – Optional, but recommended!

BAKING TOOLS & EQUIPMENT YOU’LL NEED

(Check my favorite baking tools and equipment here!)

• Mixing bowls
• A whisk
• Rubber spatula
• 9.5 x 5 inch loaf pan
• Parchment paper

STEP-BY-STEP INSTRUCTIONS TO MAKE THIS ALMOND FRANGIPANE BANANA BREAD

(Be sure to check the printable recipe card below)

Almond Paste (Frangipane):

• 96g (1 cup) almond flour
• 67g (1/3 cup) granulated sugar
• 56g (1/2 stick) unsalted butter
• 1 large whole egg
• 1 egg yolk
• 1/2 teaspoon vanilla extract
• a pinch of salt
• 1/3 cup almond slices

Banana Bread:

• 113g (1 stick) unsalted butter, melted
• 230g (1 cup, about 3 medium bananas) mashed banana
• 100g (1/2 cup) granulated sugar
• 55g (1/4 cup) light brown sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 120g (1/2 cup) whole milk
• 250g (2 cups, spoon and level method) all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1 teaspoon cinnamon

STEP 1 – Make the Almond Paste (Frangipane)

In a medium bowl, combine room temperature butter, sugar, vanilla, and salt. Mix with a rubber spatula until creamy and well combined.

Whisk in the eggs, then scrape down the bottom and sides of the bowl with a rubber spatula. Gradually add the almond flour and mix until well combined.

STEP 2 – Prepare the oven and loaf pan

Preheat the oven to 350F. Line a 9 x 5-inch loaf pan with parchment paper, and set aside. Let the excess hang over the sides to form a sling so you can easily lift the Banana Bread from the loaf pan.

STEP 3 – Make the Almond Flour Banana Bread

In a medium bowl, whisk the flour, baking powder, baking soda, cinnamon, and salt together until well combined. Set aside.

In a large mixing bowl, mash the overripe banana with a fork until smooth (You’ll need 1 cup of mashed banana). Add in the melted butter, granulated sugar, brown sugar, eggs, whole milk, and vanilla extract. Whisk until well combined for about 3 minutes.

Gradually add in the dry ingredients (flour mixture) to the wet ingredients (banana mixture). Mix until just combined and no more flour is visible. Do not over-mix the batter.

Pour half of the banana bread batter into the prepared loaf pan and swirl half of the frangipane, then pour the remaining banana bread batter and swirl the remaining frangipane. Generously top the batter with almond slices.

Bake for about 55 minutes until golden brown on top or until a toothpick inserted in the center comes out clean and the loaf slightly pulls away from the edges of the pan. Cool the almond frangipane banana bread in the pan for about 15 minutes before removing it from the pan. Then continue cooling it on a wire rack until completely cooled.

TIPS FOR MAKING THE BEST ALMOND FRANGIPANE BANANA BREAD

• If you’re using measuring cups, make sure you spooned and leveled the flour. Please don’t scoop and pack the flour. By doing this, you will yield too much flour and make the batter dry. 1 cup flour = 125 grams.
• Use a kitchen scale. Baking with a kitchen scale is so much more accurate than cup measurements.
• Wait until this almond frangipane banana bread cools completely before cutting into it. If it is warm, it will fall apart.

• Don’t over-mix the batter. When adding in the dry ingredients, only mix or fold the mixture until no more flour is visible.
• Whisk the wet ingredients well for 2-3 minutes, to bring more air into the batter.
• If the top of your banana bread is browning too quickly, loosely cover it with a piece of aluminum foil for the remaining baking time to prevent excessive browning.

HERE’S HOW TO SERVE AND STORE THE LEFTOVERS ALMOND FRANGIPANE BANANA BREAD

I highly recommend enjoying this Almond Frangipane Banana Bread warm, fresh from the oven, or on the same day you bake it. It has the best texture and flavor on the first day.

Store your leftovers in an airtight container or securely wrapped in plastic for up to 2 days at room temperature. If you’re in a hot or humid environment or aiming for an extended shelf life, I recommend refrigerating it.

You can also freeze the leftovers. Wrap each banana bread slice with plastic wrap and then place them in a freezer-safe container or a zip-top bag. It will last for up to 2 months in the freezer.

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Happy Baking!