Preheat oven to 350 degrees Fahrenheit.

Grease one 9×5-inch loaf pan with cooking spray, butter. I like to add a piece of parchment paper with overhangs instead to easily pull out the bread easily from the tin later. Set aside.

In a large bowl, mix egg, sugars, vanilla, mashed banana, and oil.

In a separate mixing bowl combine dry ingredients and add to wet ingredients. Mix on low until everything combines.

In a small bowl coat the strawberries with 2 tablespoon of flour. Gently stir the strawberries into batter with a spatula. The batter: should be soft, sticky and you’ll have to spoon it into the tin. It doesn’t have a ‘’pourable’’ texture.

Transfer the batter into a 9 x 5 inch loaf tin. Tap the tin a few times against an even surface to remove the air bubbles and make the batter even (however I like to ‘’move’’ the batter a little more towards the center, working from the sides up. Totally personal preference!). Make a small cut in the middle of the bread. Decorate with more strawberry slices on top (optional).

Bake for about 55 to 65 minutes (I baked 60 minutes) or until the top is golden, the center is set, and a toothpick inserted in the center comes out clean, or with a few moist crumbs. The texture of the bread will vary on the moisture content of strawberries and bananas.

Take the bread out from the oven and let it cool for 10-15 minutes. Then transfer to a wire rack to cool completely.

While the bread is cooling, whisk the glaze ingredients and then drizzle generously over the bread. You will have some glaze leftovers, freeze it for up to 2 months. Enjoy!