Preheat your oven to 375 degrees F, and place a rack in the middle of your oven.
Grease a 9″ x 5″ loaf pan with coconut spray.
In a medium bowl, mix all dry ingredients together (buckwheat flour through nutmeg).
In a large bowl, mix all wet ingredients together (eggs, syrup, coconut oil, and mashed bananas).
Sift dry ingredients onto wet ingredients, and stir to combine until there are no flour streaks visible. Lastly, if you are using nuts, mix those into the batter.
Pour the batter into the greased loaf pan, place in the oven, and bake for 45-50 minutes, or until a cake tester inserted into the center of the loaf comes out clean, and the bread has started to separate from the sides of the loaf pan.
When bread has finished baking, remove from oven, and cool in the loaf pan on a cooling rack for about 15 minutes. After this initial cooling, remove pan from loaf and place back on cooling rack to cool completely.
Slice & enjoy! Bread will stay fresh at room temperature for about 5 days. I usually store my banana bread in a covered cake plate or wrap in foil. It is also delicious toasted with peanut butter. 🙂