Banana bread with more flours

This is an adapted version from "the healthy gluten-free life"

I was attempting a banana bread recipe from one of my recipe books.  And I had to change a couple ingredients to suit my needs.  I have sensitivities to white sugar, xanthom gum and baking soda! I know! ridiculous!  Anyways, here's my version adapted for me.

Personally I like this bread better when it had cooled. It held together better.  But I still love my made up version of banana muffins a lot better. However I think this is a healthier use of different grains.
It was VERY grainy though and did fall apart(did better after it cooled). And kind of thick to swallow- I'm really selling you on this.

Banana Bread

 Dry ingredients:

1/2 c millet flour

1 1/4 c sorghum flour

1 c teff flour

1 1/4 c potato starch

3/4 c tapioca starch

3/4 c coconut sugar

2 t baking powder

1 1/2 t salt

Wet ingredients:

1t baking powder

1/2 c unsweetened applesauce (mix with baking powder)

2 eggs

3/4 c coconut oil melted

1 c water

1 1/2t gf vanilla

*after - 3 bananas

Additional:

dairy free chocolate chips

flax seeds

walnuts

Mix dry ingredients in a bowl. In a separate bowl mix wet ingredients, first starting with the baking powder and applesauce. Mash the bananas roughly, leaving some small chunks. Mix.

Pour into prepared pans.

Cook at 350 for 55 minutes.