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Preheat oven to 350 degrees. Line a loaf pan with parchment paper so that there is an overhang on both sides of the pan.
Place the coconut oil in a small bowl. Microwave for 15-20 seconds until the coconut oil is melted.
Put the bananas in a mixing bowl and mash with a fork. Add the coconut oil and stir.
Add the sugar and vanilla, water, and vinegar, and mix until combined.
Add the gluten free flour, baking soda, baking powder, and salt and mix together.
Spoon into the prepared loaf pan*, and bake at 350 degrees for 40-45 minutes or until a toothpick inserted in the middle comes out clean.
Cool for 30 minutes in the pan, then remove from pan and cool on a cooling rack.
Once the loaf is fully cooled, use a serrated knife to slice it.