Step 1

Preheat your oven to 350 degrees and spray a 9 by 5 inch bread pan with cooking spray.

Step 2

In a medium bowl, whisk together the flour, baking soda, and salt.

Step 3

In a large bowl whisk together the butter and sugar. Then whisk in the yogurt, eggs, bananas, and vanilla.

Step 4

Gently add the flour mixture to the liquid ingredients, folding them together until just combined. Be careful not to over mix.

Step 5

Gently stir in the strawberries. The batter will be very thick.

Step 6

Pour the batter into the bread pan and bake for 60 to 65 minutes (mine took 63 minutes) or until a toothpick inserted in the middle of the bread comes out clean or with a few crumbs.

Step 7

Let the bread cool for 10 minutes in the pan. Remove and transfer to a cooling rack for an hour before slicing.

Step 8

Because of the fresh strawberries, this recipe won't last as long as a traditional banana bread. You want to store this in an air tight clear container and eat within two to three days.