Preheat the oven to 350 degrees F (180 degrees C).
In Small Bowl, whisk together Gluten-Free All-Purpose Flour (2 1/4 cup), Baking Powder (4 teaspoon)m Baking Soda (1 teaspoon), Salt (1/2 teaspoon),Pumpkin Pie Spice (1/2 teaspoon) and set aside.
Place Banana (5) 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) and Pure Vanilla Extract (2 teaspoon) 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.