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  
   
             
 
 
 
 
 
 
 
