Preheat the oven to 350 degrees F (177 degrees C).
In Small Bowl, whisk together
Gluten-Free All-Purpose Flour (2 1/4 cups)
Baking Powder (1 Tbsp)
Baking Soda (1 tsp)
Salt (1/2 tsp)
Pumpkin Pie Spice (1/2 tsp)
and set aside.
in the bowl of your stand mixer fitted with the wire whisk and whisk on medium-high speed until bananas are mashed completely.
Add in your
Coconut Palm Sugar (3/4 cup)
Coconut Oil (2/3 cup)
Pure Vanilla Extract (1/2 Tbsp)
and mix again on medium-high speed for 1-2 minutes until everything is smooth and well incorporated.
Add your dry mix ingredients to the stand mixer and mix all ingredients together well on medium-high speed for approximately 1 minute. Stop to scrape the sides of the bowl if necessary.
Spray your 9-inch x 5-inch loaf pan with
Nonstick Cooking Spray (to taste)
. Scrape all of the batter into your prepared loaf pan - it should fill the pan approximately 2/3 full.
Place in your preheated oven and bake for 45 – 60 minutes – or until the tester comes out mostly clean -
banana bread is always slightly moist. Tent the top of the loaf with aluminum foil if it is browning too quickly.
Once fully cooked, remove the loaf from the oven and immediately turn out onto a cooling rack - do not let the loaf sit in the pan.
Let cool completely before slicing. Banana Bread should be light, moist and soft.