Almond Croissant Banana Bread With Yoghurt and Raspberries | Brunch le Abigail | BBC ALBA

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Tha an Lof Banana aig Abigail gu math sònraichte aig àm brunch, agus a’ sàsachadh a’ chàil. An dearbh bhiadh airson a ghabhail le càirdean is caraidean.

Abigail’s Banana Loaf is a very special and tasty brunch experience, satisfying to the extreme and just the thing to share with family and friends.

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LOF CROISSANT CNO-ALMOIN IS BANANA, LE IOGART IS SÙBHAGAN
ALMOND CROISSANT BANANA BREAD WITH YOGHURT AND RASPBERRIES

Frangipane
100g melter butter, melted
100g ground almonds
100g granulated sugar
1 egg
1 tsp almond extract

First make the frangipane. Put the butter, ground almonds, sugar and almond extract into a bowl and mix along with the egg. Put to one side whilst you make the banana bread.

Banana bread
150g melted butter
185g light brown sugar
3 eggs
½ tsp almond extract
3 ripe bananas
330g self-raising flour
3 tbsp flaked almonds
Icing sugar

Pre-heat the oven at 160C Fan.
Using ripe bananas that are starting to brown, put bananas into a large bowl and mash them with the fork.
Add almond extract, melted butter and 3 eggs. Whisk to bring the ingredients together before adding the sugar, and whisk through. Fold the flour in carefully.
In a lined cake tin, layer the mixtures, with a layer of the cake mix first and then a layer of the frangipane, repeat, ending on a layer of frangipane. Scatter flaked almonds on top.
Bake in the oven for 55 – 60 minutes.
Allow to cool before serving.


To serve
Natural yoghurt
Fresh raspberries
Almond butter
Icing sugar


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