Preheat oven to 350F. Butter and line a 9x5 loaf pan with parchment paper for easy removal.
In a large mixing bowl, combine the oil, sugars, eggs, vanilla, cinnamon, salt, sour cream, and mashed banana. Whisk until smooth.
Add the baking powder and baking soda, and whisk well.
Using a spatula, fold in the flour just until there are no dry streaks left.
Gently fold in the chopped strawberries.
Pour the batter into your prepared loaf pan, and bake for about 60-65 minutes, or until a toothpick inserted into the center of the bread comes out without wet batter clinging to it. I tented my bread with tinfoil for the last 10 minutes or so of baking to prevent excess browning on top. Note: keep in mind that ovens vary quite a bit, your bread could bake more quickly or more slowly than mine.
Allow to partially cool in the pan, and then remove to a baking rack to fully cool.
When ready to enjoy, slice and serve plain, or with butter or cream cheese.
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although The View from Great Island attempts to provide accurate nutritional information, these figures are only estimates.
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