banana croissants
Flaky croissants stuffed with bananas and brown sugar frangipane, topped with honey-coated crushed nuts for a perfect Sunday breakfast treat.
Ingredients
Main Ingredients
- 3 pieces large croissants
- 0.5 cup ground almonds grainy almond meal, not flour
- 3 tbsp soft butter butter should be soft but not melted
- 0.5 cup light brown sugar
- pinch salt
- 1 small egg
- 0.25 tsp almond extract
- 2 tbsp honey
- 0.33 cup mixed crushed or chopped nuts e.g., almonds, brazil nuts, cashews, walnuts
- 2 large ripe bananas peeled and sliced
Instructions
Preparation Steps
- Preheat the oven to 350°F.
- Place the 3 croissants on a baking tray and slice them horizontally nearly all the way through. Set aside.
- In a medium bowl, mix together ground almonds, butter, brown sugar, salt, egg, and almond extract until well combined. Spread all but 2 tablespoons of this mixture inside the croissants, then spread the remaining on top.
- Mix the honey and crushed nuts together. Spoon this mixture on top of the croissants and press lightly so they adhere.
- Bake in the oven for 10 minutes to lightly cook the frangipane. For no raw egg, bake until the center is piping hot.
- Remove from the oven and carefully stuff the center of each croissant with sliced bananas before serving.
Notes
These sticky banana croissants are best served warm and make a delightful treat for weekend breakfasts or brunch.
Nutrition
Serving: 200gCalories: 120kcalCarbohydrates: 120gProtein: 120gFat: 120gSaturated Fat: 120gPolyunsaturated Fat: 120gMonounsaturated Fat: 120gTrans Fat: 120gCholesterol: 120mgSodium: 120mgPotassium: 120mgFiber: 120gSugar: 120gVitamin A: 120IUVitamin C: 120mgCalcium: 120mgIron: 120mg
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