Preheat oven to 350 degrees. You're going to cook your banana bread in a sugared pan. That means you'll first coat a 9x5 loaf pan with butter on the bottom and sides (I rub a stick of butter over it). Add 1/4 cup sugar to the bottom of the pan, and shake until it covers all of the butter. Make sure it covers the entire surface of the pan- this will keep your bread from sticking.

Using a stand mixer or hand mixer, cream together melted butter and sugar for 1-2 minutes.

Add eggs and vanilla to your mixer. Blend until mixed.

In a small bowl, add flour, salt, baking soda and pumpkin spice.  Stir with a whisk until well combined.

Slowly add your dry ingredients to your butter and sugar mixture.  Mix until combined- do not over stir. 

Add in your sour cream (vanilla greek yogurt works just as well!) and your mashed bananas. 

Pour your batter into your sugared loaf pan.

In a small bowl, combine the remaining 1/4 cup of sugar with a tablespoon of pumpkin spice. Pour this mixture over the top of your banana bread- it will still look dry (it may even look like too much!) but trust us- it will create a sugary, flaky crust you're going to LOVE.

Cook your gluten free, pumpkin spice banana bread for 60 minutes. Allow to cool ten minutes in the pan before removing and slicing. 

Store by wrapping in tin foil and placing in a Ziploc bag. Bread will keep for 3-4days (if it doesn't get all eaten up before then, that is!).