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
- Preheat your oven to 180°C (350°F). Grease a loaf pan or line it with parchment paper.
- In a large bowl, mix the mashed bananas, maple syrup, Greek yogurt, egg, and vanilla extract until smooth.
- Add the oat flour, ChiChi oats, rolled oats, baking powder, cinnamon, and almond milk to the bowl. Stir until just combined—don’t overmix.
- Pour the batter into your prepared loaf pan and smooth the top.
- 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.
- Bake for 35–40 minutes, or until a toothpick comes out clean. Let cool before slicing.
- Optional: dust with powdered sugar before serving. Enjoy warm or room temp!
Topping
- Optional: dust with powdered sugar before serving
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.
