Preheat the oven and prep the loaf pan. - Preheat the oven to 350°F (175°C) and grease a 9x5 inch loaf pan with coconut oil or line it with parchment paper.

Combine the dry ingredients. - In a large mixing bowl, whisk together the gluten-free flour, baking soda, baking powder, and salt until well combined.

Mash the bananas and mix the wet ingredients. - In a separate bowl, mash the bananas until they're smooth and creamy. Add in the coconut oil, maple syrup, and vanilla extract, and whisk until well combined.

Combine the wet and dry ingredients. - Add the wet ingredients to the dry ingredients and mix until just combined. Be careful not to overmix, as this can make the bread tough. Fold in the strawberries gently.

Pour the batter into the loaf pan. - Pour the batter into the prepared loaf pan and smooth out the top with a spatula.

Bake the bread. - Bake the bread for 55-60 minutes, or until a toothpick inserted into the center comes out clean. Allow the bread to cool in the pan for 10-15 minutes, then remove it from the pan and transfer it to a wire rack to cool completely.

Serve and enjoy! - Slice the bread and serve it as is, or drizzle it with a strawberry glaze for an extra burst of flavor.