Banana Bread

I have made many versions of this banana bread, some good and some terrible!  I guess it will be a work in progress.  The batch that I made today is my favorite so far.  So here it is, try it out and let me know your thoughts.

Preheat your oven to 300 degrees F. Line bottom of two bread tins with parchment paper and spray with olive oil.

Ingredients:
¼ cup Pureed Avocado
¼ cup Olive Oil
⅔ cup Raw Agave
2 Eggs (separated)
3 Very Ripe Bananas
½ teaspoon Salt
1 teaspoon Baking Soda
2 teaspoons Baking Powder
1 ½ teaspoon Xanthan Gum
2 tablespoons Coconut Milk
½ teaspoon Lemon Juice (I used freshly squeezed)
1 cup Sorghum Flour
½ cup Tapioca Flour
¼ cup Teff Flour
¼ cup Buckwheat Flour

Preparation:
Cream together avocado, olive oil, agave, and egg yolks.  Put egg whites in a separate bowl and beat them until they are stiff.  Mix in  the bananas.  Mix in the salt, soda, baking powder, and xanthan gum.  Mix in the coconut milk and lemon juice.  Mix in the flours until smooth, about 2 minutes.  Fold in the egg whites.  Bake at for 45 minutes or until toothpick comes out clean.