This is an easy-to-make banana bread, moist, delicious, full of flavor gluten-free and with vegan option.
Preheat the oven to 180°C
Drain well and process the buckwheat groats until you get a homogeneous mixture. Add the rest of the ingredients except the chocolate and process again until everything is well integrated and without lumps.
Add the chopped dark chocolate and mix. Pass the mixture to a round mold cake or to a loaf cake mold (I use a silicone mold of 25 cm in diameter) and bake for 35-40 minutes or until it is golden brown and when inserting a brochet stick it comes out dry.
Let cool, cover with melted chocolate if you want and enjoy.
*You can use an Orgran type egg replacement, or prepare one with 1 teaspoon of flax flour and 3 tablespoons of water for each egg, mix and let stand 15 minutes.