Cup of Yum
1. Preheat oven to 375 degrees F.
2. Spray a loaf pan with nonstick spray, line with parchment paper so it has handles on the side. Set aside.
3. In a medium bowl mix dry ingredients: flour, baking powder, and salt. Set aside.
4. In a large bowl, cream butter and sugar together until light and fluffy.
5. Add eggs one at a time and beat until combined. Add mashed bananas and beat until combined.
6. Add sour cream and vanilla, beat until combined.
7. Slowly add the dry ingredients and mix until flour is just combined, careful to NOT overmix. Gently fold in flour-covered strawberries.
8. Add batter to the prepared loaf pan and bake at 375 degrees F for 15 minutes, after which reduce oven temperature to 350 degrees F and bake for an additional 30 minutes or until the bread is slightly golden-brown and a toothpick inserted into the center comes out clean.
9. Let bread cool for 15 minutes before removing from loaf pan and placing it on a wire rack. Cool completely before icing.

Lemon Glaze:

Cup of Yum
1. In a medium bowl, whisk together powdered sugar, fresh lemon juice, and lemon zest until no lumps remain and the mixture has a smooth consistency. The mixture should be thick enough to coat the back of a spoon but still, maintain a drizzle consistency.
2. If needed, add another teaspoon of lemon juice, or more sugar.
3. Drizzle glaze over the cooled bread, let it settle before slicing and serving.
4. Store covered at room temperature for up to 3-4 days.