Preheat your oven to 350 degrees F. Grease a 9×5-inch loaf pan with nonstick cooking spray and set it aside. This step is crucial for ensuring your bread comes out easily after baking.
In a medium bowl, whisk together the flour, baking powder, baking soda, ground cinnamon, and kosher salt. This mixture will help your bread rise and develop its texture.
In a large mixing bowl, combine the mashed bananas with the packed brown sugar. Using a fork or a whisk, mix until smooth. You want to see the bananas fully incorporated for a sweet flavor.
Stir in the eggs until well combined. This adds richness and helps bind your ingredients together.
Pour in the melted butter and vanilla extract, mixing everything until combined. The warm butter will make it easier to blend.
Add the dry ingredients mixture to the wet ingredients. Mix until just combined, being careful not to over-mix to keep the bread light and fluffy.
Gently fold in the chopped strawberries, ensuring they are evenly distributed throughout the batter. The flour dusting will help prevent them from sinking.
Pour the batter evenly into the prepared loaf pan. Take your time to smooth the top for even baking.
If you’re using sliced strawberries, gently press them on top of the batter. This will create a beautiful and appetizing appearance once baked.
Sprinkle the turbinado sugar over the top of the loaf. This adds a lovely crunch and sweetness to the crust.
Place the loaf pan in the oven and bake until golden brown and a toothpick or cake tester comes out clean, about 55 to 65 minutes. If the top starts to brown too quickly, you can tent a piece of foil over the loaf to protect it.
Once baked, remove the bread from the oven and let it sit in the pan for 10 minutes. This resting time helps with removing the bread.
Carefully loosen the edges of the bread with a knife and turn it out onto a cooling rack. Allow it to cool completely before slicing to ensure clean cuts.
