Almond Croissant Banana Bread

Almond Croissant Banana Bread

If banana bread and an almond croissant had a baby… this would be it.
This high-protein, wholesome loaf is soft, nutty, just sweet enough—and topped with a gooey almond butter glaze that tastes straight out of a bakery. Made with ChiChi Original, oats, and oat flour for a nourishing base you can feel good about.

Ingredients

For the Bread:

  • 2 ripe bananas, mashed

  • 1/3 cup maple syrup

  • 1/4 cup Greek yogurt

  • 1 egg

  • Splash of vanilla extract

  • 1/2 cup oat flour

  • 1/3 cup ChiChi oats (Original flavor)

  • 1/3 cup rolled oats

  • 1/2 tsp baking powder

  • 1/2 tsp cinnamon

  • 1/3 cup almond milk

For the Almond Butter Topping:

  • 2 tbsp almond butter

  • 1 tbsp maple syrup

  • Splash of almond milk

  • Sliced almonds (for topping)

Instructions

  1. Preheat your oven to 180°C (350°F). Grease a loaf pan or line it with parchment paper.

  2. In a large bowl, mix the mashed bananas, maple syrup, Greek yogurt, egg, and vanilla extract until smooth.

  3. Add the oat flour, ChiChi oats, rolled oats, baking powder, cinnamon, and almond milk to the bowl. Stir until just combined—don’t overmix.

  4. Pour the batter into your prepared loaf pan and smooth the top.

  5. In a small bowl, stir together the almond butter, maple syrup, and a splash of almond milk. Drizzle or spread over the top of the batter, then sprinkle with sliced almonds.

  6. Bake for 35–40 minutes, or until a toothpick comes out clean. Let cool before slicing.

  7. Optional: dust with powdered sugar before serving. Enjoy warm or room temp!

Why We Love It:

This recipe is cozy, nourishing, and a little fancy—but secretly so simple. It’s made with just one bowl, no fancy equipment, and everyday ingredients. The ChiChi oats add a hit of plant-based protein and fiber, so you stay full and satisfied without protein powder or refined sugar.

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