This was so good! First time I ever had success making a gluten free banana bread! Even my picky husband loved it! Made as written except used 1/2c brown sugar instead of coconut sugar as it was what I had on hand! Will be making two next time so I don’t have to share😉

I was pleasantly surprised by how good this recipe turned out! Will be making again:)

If you’re using a product that is a 1:1 sugar swap, I imagine that might work. But if it’s just plain stevia, I’m not sure how the texture will be affected since you will only need a very small amount of pure stevia to replace the sweetness of the coconut sugar. Let me know if you experiment with it!

Is it possible to use raw soaked groats in this recipe? If so, how?

Success again!!! Banana bread has a sentimental place in my heart as my Grandma used to make it for us all the time until she went to heaven. This recipe is on point. My children said I should have mashed the banana more thoroughly, so I may purée the banana, eggs, and liquids together in the blender before adding the flour and baking soda next time, but absolutely adding this recipe to my regular favorites. Brava!

This is a delicious banana bread. I worried with the buckwheat it would be gummy. It’s not!!! We used small sized eggs, and I bought the flour that Megan linked to. My 3 year old and husband both love the bread. We did not wait 2 hours to cut into it – and the texture is still perfect just like regular banana bread.

This was delicious! I love finding yummy recipes using buckwheat. I mill my own. I cut the brown sugar down to 1/2c and added about 1/3 c mini chocolate chips.