Gluten-Free Almond Croissant Banana Bread
Ingredients
- 3 ripe bananas, mashed
- 2 large eggs
- ⅓ cup coconut oil, extra virgin olive oil, or grass-fed butter, melted
- ⅓ cup Pure Sea Moss Gel
- 3 Tbsp maple syrup
- 1 tsp vanilla extract
- 2 cups (200g) oat flour
- 1 tsp baking soda
- 1 tsp baking powder
- ½ tsp fine salt
- ½ cup almond butter (crunchy or creamy)
- ⅓ cup maple syrup
- ½ cup (50g) almond flour
- 1 tsp almond extract
- sliced almonds, to top
Steps
- Heat oven to 350°F. Line a 9×5-in loaf pan with a parchment paper
- In a bowl whisk bananas, eggs, oil, sea moss gel, maple syrup, and vanilla.
- In another bowl whisk oat flour, baking soda, baking powder, salt, and cinnamon. Add the dry ingredients into the wet and mix well.
- In a small bowl, stir almond butter, maple syrup, almond flour, and almond extract until smooth and spreadable.
- Spread half the banana batter in the pan. Spoon the almond layer over it, keeping a ½-inch border from the edges. Gently cover with the remaining batter. Sprinkle sliced almonds on top
- 55–65 minutes until a tester inserted into the *banana bread portion* comes out clean (the almond layer will be moist/soft).
- Rest 15 minutes in pan, then lift out and cool 1 hour before slicing./li>
Why Add Sea Moss Gel?
- Fiber + steady energy: Oat flour’s β-glucan and bananas’ natural fiber support blood-sugar control and long-lasting satiety.
- Nutrient-dense fats & protein: Almond butter/flour add monounsaturated fats, vitamin E, and plant protein—more nutrition than a sugar-heavy swirl.
- Sea moss gel boost: Gel-forming fiber + trace minerals (incl. iodine) improve gut-friendly texture and moisture, letting you use less oil/sugar.
