There's no need to add sugar to a bread made up primarily of bananas. Using three bananas versus the two in many banana breads, the added sweetness and moistness is there. If, however you feel you want it sweeter, I'd add a little stevia powder, coconut palm sugar or fructose.
Ingredients:
3 large ripe well-ripened bananas
1-1/2 tablespoons milled flax seed
2 tablespoons water
2 tablespoons egg whites
2 tablespoons extra virgin coconut oil
1/3 cup cashew milk
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 cup brown rice flour
3/4 cup whole wheat pastry flour
2 tablespoons wheat germ
Pinch fenugreek
Preheat oven to 350 degrees. Coat a 9x9-inch pan with healthy cooking spray or line with parchment paper. Mash bananas in a large bowl with a pastry blender or fork.. Stir in the flax seeds, then the water, egg whites, oil, and milk. Measure the flours, baking soda, baking powder, wheat germ and fenugreek on top of the banana mixture. Then stir it all in just until combined. Scoop batter into the pan and bake for 35 minutes or until toothpick inserted in the center comes out clean.