Healthy, moist, without flour or refined sugars, also gluten-free and with a vegan option!
Preheat the oven to 180°C
Drain well and process the buckwheat groats until you get a homogeneous cream. Add the rest of the ingredients and process again until everything is well integrated and without lumps.
Put the mixture in a mold of loaf cake of 9x20cm approx. with parchment paper and floured. Put a banana cut in half on top, and the chocolate.
Bake for 30-40 minutes or until golden brown on top and no longer wet in the center and when inserting a brochette stick it comes out dry.
Let cool 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.