Start by preheating your oven to 180°C (350°F).
Grease a 2 lb / 9-inch loaf tin with butter or oil. Line it with parchment paper and lightly grease the paper as well. This step ensures the bread releases easily after baking.
In a large mixing bowl, add the flour, baking powder, and baking soda. Mix them together with a spoon until evenly combined.
In another bowl, combine the mashed bananas, melted coconut oil, honey, yogurt, egg, and vanilla extract. Stir well until the mixture becomes smooth and fully blended.
Pour the wet mixture into the bowl with the dry ingredients. Stir gently with a spoon until everything is just combined. Avoid overmixing to keep the bread soft.
Next, gently fold in the chopped strawberries, distributing them evenly throughout the batter.
Pour the batter into the prepared loaf tin and smooth the top.
Bake in the oven for 20 minutes. Then remove the loaf tin from the oven and cover the bread loosely with foil to prevent the top from browning too quickly.
Reduce the oven temperature to 160°C (320°F) and return the bread to the oven. Bake for an additional 35 minutes, or until a skewer inserted in the center comes out clean.
Once baked, remove the loaf from the oven. Allow it to cool in the tin for 5–10 minutes, then transfer it to a wire rack to cool completely before slicing.
