Gluten Free Banana Bread

Preheat oven to 325ºF and grease a 9"x5" loaf pan with oil/cooking spray.
In a medium bowl, whisk together the flour, baking soda, and salt.
1 ¾ cups gluten-free all-purpose flour |1 teaspoon baking soda |½ teaspoon salt
In a separate, large, microwave-safe bowl, microwave the coconut oil until melted (30-45 seconds). Add the banana, granulated sugar, brown sugar, buttermilk, sour cream, eggs, and vanilla extract and whisk in until evenly incorporated.
½ cup coconut oil |1 cup mashed banana* |¾ cup granulated sugar |½ cup brown sugar |⅓ cup buttermilk |¼ cup sour cream |2 eggs |2 teaspoons vanilla extract
Add the dry ingredients to the wet and fold in just until combined.
Pour the batter into the prepared loaf pan and bake for about 1 hr 20 minutes, or until a toothpick inserted into the center of the loaf comes out clean.
Set pan on a wire rack and let bread cool to room temperature before removing from pan. Wrap tightly in plastic wrap or foil to store.