Preheat oven to 325. Mash bananas to your desired consistency - smooth, chunky or somewhere in between.
Add agave and mix well. If using a dry sugar, add an additional 1/4 cup water.
Slowly incorporate olive until you no longer see pooling on the edges of the bowl. Coconut oil is also a nice option.
Sift together flour, baking powder and baking soda. Stir throughly into the banana batter. I use a local Sonoran blend of White Sonoran, Hard Red Spring, and Red Fife grains. Use your favorite or experiment with new grains.
Lightly oil bread glass/tin. When the oven is ready, mix in the apple cider vinegar to activate the baking soda.
Bake just until a knife comes clean after inserting in the middle of the loaf.
Let rest 10 minutes before removing and eating. Yes, it is worth the wait as the bread will meld as it cools. Over time the banana flavor improves. This is where you wish you made two loaves so you can enjoy even more banana flavor tomorrow morning.