Preheat the oven to 375 degrees F and use a nonstick loaf pan or line a loaf pan with parchment paper.
In a large bowl mash the bananas. Then add the applesauce, maple syrup and vanilla and mix well.
To the same bowl, add all the dry ingredients and mix until combined without over mixing. Then gently fold in the strawberries. The batter will be thick.
Pour the batter into your prepared loaf pan and add some sliced strawberries and banana to the top of your loaf, if desired.
Bake for 50-60 minutes, or until a toothpick inserted in the middle of your loaf comes out clean. Remove from the oven and let cool 5-10 minutes before removing from the pan. Then continue cooling on a wire rack for at least 20 minutes before slicing.
Notes
Use overly ripe bananas. The more brown spots, the better, as the sweeter they will be. Since the recipe uses very little sweetener, you want to make sure your bananas will provide ample sweetness.Measure your mashed bananas. Bananas really vary in size. So make sure you're using enough puree for optimal sweetness and moisture. Measure to ensure you're using a heaping cup of mashed banana.Use parchment paper to line your loaf pan. Although a non stick loaf pan should do the trick, I find this much easier to remove from the pan when using parchment paper. You can easily lift the bread out and place on a cooling rack without worry of breaking it.Individual ovens will vary. So make sure to test the doneness of your banana strawberry bread using a toothpick or knife inserted in the middle. When it comes out dry, your loaf is ready.Let it cool. Give yourself the extra time to let your loaf cool down. A minimum of 20 minutes on a cooling rack, out of the loaf pan is recommended to allow your banana bread with strawberries to completely set. This will make slicing and serving a lot easier.Leftovers keep tightly wrapped at room temperature for 2-3 days, or freeze (once completely cooled) in an air tight container for up to 2 months.