Hi Everyone, Nicky here, calling in from Kitchen Sanctuary with the most indulgent weekend breakfast treat.
That may sound time-consuming, but these stuffed croissants take only 5 minutes hands-on time, then 10 minutes in the oven.
I’ve got to admit, I was a little tempted to go all in and throw some Nutella in there (I love Nutella and bananas!) but it really doesn’t need it.
The brown-sugar almond paste, paired with the perfectly ripe bananas and the crunchy, sticky nuts will satisfy that sweet tooth without the need to open a jar of the magic chocolate spread!
With Mother’s day coming up, I’d be tempted to start dropping some heavy hints now…..
For more yummy breakfast recipes, try these Whole Wheat Blueberry Pancakes, Wife Saver Breakfast, Apple Pie Pancakes, Strawberry & Coconut Breakfast Casserole and Apple Pie French Toast Casserole.
What is your favourite breakfast?
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!
Ingredients
- 3 large croissants
Brown Sugar Frangipane
- 1/2 cup ground almonds/almond meal (the grainy type, not the flour)
- 3 tbsp soft (but not melted) butter
- 1/2 cup light brown sugar
- pinch of salt
- 1 small egg
- ¼ tsp almond extract
Remaining Ingredients
- 2 tbsp 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
Instructions
- 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: 1Amount Per Serving: Calories: 1155Total Fat: 70gSaturated Fat: 15gTrans Fat: 0gUnsaturated Fat: 51gCholesterol: 92mgSodium: 622mgCarbohydrates: 115gFiber: 14gSugar: 64gProtein: 30g
Kirsten says
These look fabulous. Pinning them in hopes of making them soon. Stopping by from SITS.
Beverly says
These look amazing. I could eat one now with my tea.
Bev
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!
Miz Helen
Linda says
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!