You may think that making stuffed croissants takes forever and will create a mess that you’ll dread cleaning up. But these Sticky Banana Croissants with Crushed Nuts are ready in 15 minutes flat!
Hi Everyone, Nicky here, calling in from Kitchen Sanctuary with the most indulgent weekend breakfast treat.
To make things even sweeter, 10 minutes of that is oven-time. So, you’ll be able to put the kitchen back together as things are baking!
These delicious treats contain bananas and a delicious brown sugar frangipane that instantly adds sweetness to the croissants.
Throw in a drizzle of honey and the mix of nuts for a touch of crunch and you’ll quickly see why this is a go-to staple in my breakfast and snack binder.
I’ve always been tempted to add a hefty spoonful of Nutella to these bad boys. But if I’m being honest – they’re sweet enough and just don’t need it! The almond paste adds enough slip and texture to the croissants without needing an extra hit of chocolatey goodness.
Though nothing is stopping you from using it, of course!
Despite containing tons of sweet ingredients, the buttery flavor of the croissants keeps things pleasantly grounded. So, it remains flaky and tender without feeling too heavy, making it the perfect breakfast in bed for special occasions.
Why You’ll Love Sticky Banana Croissants with Crushed Nuts
- They’re extremely easy to make.
- They’re ready in minutes with minimal clean-up.
- It’s easy to get the kids involved with chopping the bananas and crushing the nuts (and eating, of course!).
- The almond paste elevates the croissants instantly.
- The bananas and honey keep things deliciously moist.
- Large croissants
Brown Sugar Frangipane
- Ground almonds/almond meal (the grainy type, not the flour)
- Soft (but not melted) butter
- Light brown sugar
- Small egg
- Almond extract
- Mixed crushed or chopped nuts (I used a mixture of almonds, brazil nuts, cashews, and walnuts)
- Large ripe bananas
How To Make Sticky Banana Croissants with Crushed Nuts
- Step One: Preheat the oven to 350F.
- Step Two: Place the 3 croissants on a baking tray and slice them horizontally nearly all the way through. Put them to one side.
- Step Three: In a medium bowl, mix the ground almonds, butter, sugar, salt, egg, and almond extract until combined.
- Step Four: Spread all but 2 tablespoons of this mixture inside the three croissants, then spread the remaining mixture on top of the croissants.
- Step Five: Mix the honey and nuts, and spoon on top of the croissants. Push down a little so they stick to the top.
- Step Six: Place in the oven to cook for 10 minutes (note: this lightly cooks the frangipane, but you’ll need to cook for longer – until the center is piping hot – if you can’t have raw eggs).
- Step Seven: Take out of the oven and carefully stuff the center of the croissants with the banana slices before serving.
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What to Serve with Sticky Banana Croissants with Crushed Nuts
- Whole Wheat Blueberry Pancakes
- Wife Saver Breakfast
- Chocolate Peanut Butter Overnight Oats
- Apple Pie Pancakes
Recipe Tips and Tricks
- Don’t forget to properly press the mixed nuts into the croissants. You don’t want them to fall off during the baking process, so just make sure they’re stable!
- Be careful not to cut your croissants all the way through. When you’re stuffing your croissants, you need something to stabilize the filling. I advise cutting them in half but stopping just before they’re completely cut through.
- Don’t skimp on the honey mixture. This is hardly a low-calorie recipe, but don’t forget to use the entire measure of honey to mix the nuts. It’ll help the nuts stick to the top of the croissants and avoids an unpleasantly dry bite once baked!
Variations and Substitutions
- You can easily add Nutella to this recipe for a super-rich and chocolatey result.
- You can replace the bananas with any other soft fruit. Although I’m partial to bananas, strawberries and peaches can work beautifully with this recipe.
- If you want, you can drizzle a bit of chocolate sauce on top of the croissants!
- Although the almond paste is what takes this recipe to the next level, you can replace it with pastry cream for a dessert-like finish.
I suggest storing the croissants in an airtight plastic bag or box to keep them fresh for up to 2 days.
Don’t put the croissants together with the banana and frangipane until you’re ready to serve though.
Otherwise, you risk things going mushy!
Can I Freeze?
The croissants themselves will freeze for up to 2 months if wrapped in plastic wrap or placed in an airtight container.
- Honey Banana Grilled Cheese Sandwich – this recipe is perfect if you’re looking for a sweeter take on the traditional grilled cheese. It contains mascarpone cheese, sliced bananas, and a generous drizzle of honey.
- Apple Pie French Toast Casserole – this is a fantastic recipe to try if you love raisin bread, apples, warm spices, and French toast!
- Strawberry & Coconut Breakfast Casserole – if you’d like to dress up your mornings with fruit, coconut, and a bunch of French toast, this is the recipe for you.
- Banana Raspberry Muffins – if you’re on the hunt for something sweet that you can pack in your lunch bag for a tough day at the office, these muffins are perfect.
- Air Fryer Chocolate Croissants – I love these croissants for when I need to prepare something quick (and Nutella-filled!) in a few minutes. They’re perfectly sweet and just crispy enough.
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Sticky Banana Croissants with Crushed Nuts
Flaky croissants stuffed with bananas and brown sugar frangipane, then topped with honey-coated nuts. The best Sunday breakfast!
- 3 large croissants
Brown Sugar Frangipane
- 1/2 cup ground almonds/almond meal (the grainy type, not the flour)
- 3 tablespoons soft (but not melted) butter
- 1/2 cup light brown sugar
- Pinch of salt
- 1 small egg
- ¼ teaspoon almond extract
- 2 tablespoons honey
- 1/3 cup mixed crushed or chopped nuts (I used a mixture of almonds, brazil nuts, cashews and walnuts)
- 2 large ripe bananas, peeled and sliced
- Preheat the oven to 350F.
- Place the 3 croissants on a baking tray and slice them horizontally nearly all the way through. Put to one side.
- In a medium bowl, mix together the ground almonds, butter, sugar, salt, egg and almond extract until combined. Spread all but 2 tablespoons of this mixture inside the three croissants, then spread the remaining mixture on top of the croissants.
- Mix the honey and nuts together, and spoon on top of the croissants. Push down a little so they stick to the top.
- Place in the oven to cook for 10 minutes (note: this lightly cooks the frangipane, but you’ll need to cook for longer – until the center is piping hot – if you can’t have raw eggs).
- Take out of the oven and carefully stuff the centre of the croissants with the banana slices before serving.
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Nutrition Information:Yield: 3 Serving Size: 1
Amount Per Serving: Calories: 1155Total Fat: 70gSaturated Fat: 15gTrans Fat: 0gUnsaturated Fat: 51gCholesterol: 92mgSodium: 622mgCarbohydrates: 115gFiber: 14gSugar: 64gProtein: 30g
These look fabulous. Pinning them in hopes of making them soon. Stopping by from SITS.
These look amazing. I could eat one now with my tea.
Janet Vinyard says
Hi Nicky, These croissants look so tempting! I might have to smear just a bit of peanut butter on the bananas! Thanks for sharing the recipe! Blessings, Janet
Miz Helen says
These Sticky Banana Croissants look awesome! Thanks so much for sharing them with us at Full Plate Thursday and come back soon!
A joyful treat for breakfast when we want to splurge. Thanks for sharing at DI&DI.
Danita Carr says
My mouth is watering! These look so good! Pinning for later! Thanks for sharing! #SmallVictories
Krista M says
I am always looking for new breakfast ideas & this one looks like a hit. I love croissants but I’ve honestly never thought to fill them with bananas.. the combo of the nuts for texture is a great idea. Really cool!
kathy downey says
Quick and easy great for those rushed morning
Brandon Sparks says
This looks and sounds so so good. I will get the stuff tomorrow to try and make it. Thanks for this..
Tammi L. says
That looks amazing… but I’m going for the Nutella! YUM!