Preheat the oven to 350 degrees then spray a 9×5” loaf pan very well with nonstick spray and set aside.

Add the sugars and oil to the bowl of an electric mixer, or a large glass bowl if using a hand-held mixer, then beat on medium speed until combined, 30 seconds. Scrape down the sides of the bowl then add 1 egg at a time, mixing on low speed until just combined before adding the next egg. Add the vanilla extract and mashed bananas then mix until combined. Scrape down the sides of the bowl.

In a separate bowl, whisk together the gluten free baking flour, baking powder, baking soda, and salt. Add the dry ingredients to the wet ingredients in two batches, mixing on low speed until just combined before adding the next batch. Scrape down the sides of the bowl then give the ingredients a good mix with a spatula to ensure everything is fully combined.

Scoop the batter into the prepared loaf pan then bake for 50-60 minutes or until a toothpick inserted into the center comes out clean. At the 20 minute mark, place a piece of nonstick-sprayed foil on top (no need to crimp) to ensure the top does not over-brown.

Let the banana bread cool in the pan for 20 minutes before running a knife along the edges and removing it from the pan. Cool the banana bread completely on a cooling rack then store wrapped in plastic wrap, a gallon-size Ziplock bag, or in an airtight container on the counter for up to 5 days. As with most gluten free baked goods, this bread is best served starting on day 2.