Preheat your oven to 350°F (175°C).

Grease a 9x5-inch loaf pan with butter or non-stick spray.

Mash 2-3 ripe bananas in a bowl, then mix in 2 eggs, ½ cup sour cream, 1 tsp vanilla extract, and ½ cup softened butter until combined.

In another bowl, whisk together 2 cups all-purpose flour, 1 cup granulated sugar, ½ cup brown sugar, 1 tsp baking soda, 1 tsp baking powder, and a pinch of salt.

Gradually add the dry ingredients to the wet mixture, folding gently until just combined.

Fold in 1 cup of diced fresh strawberries into the batter carefully.

Pour the batter into the prepared loaf pan and bake for 60-70 minutes, checking for doneness at 60 minutes.

Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Blend fresh strawberries until smooth, strain, and mix with 1 cup powdered sugar and ½ cup softened butter until creamy.

Once cooled, spread the creamy strawberry icing over the top of the bread.