This egg-free and gluten-free quick bread recipe is perfectly sweet with ripe bananas in every bite. Chopped pecans or walnuts make a lovely addition if you are not on a nut-free diet. A high-powered blender can turn raw buckwheat groats into a soft flour in 2 minutes or less!
Ingredients
Dry Ingredients
2¼ cups
raw buckwheat flour
¼ cups
tapioca flour
1 tablespoons
baking powder
½ teaspoons
baking soda
½ teaspoons
sea salt
2 teaspoons
cinnamon
½ teaspoons
ground nutmeg
Wet Ingredients
2¼ cups
mashed ripe
bananas
(4 to 5 large)
½ cups
coconut sugar
⅓ cups
avocado oil
2 teaspoons
vanilla extract
