Preheat oven to 350°.

Prepare a 5-inch loaf pan, line it with parchment paper and spray with nonstick cooking spray.

Melt the butter in the microwave and let it cool. It should be melted but cooled to room temperature.

Mash the bananas with a fork and set aside. Cut the strawberries into small pieces. Place between paper towels and gently press to remove any excess water. Set aside.

Place flour, light brown sugar, white sugar, baking powder, baking soda and salt into a large mixing bowl and mix until combined.

Place mashed bananas, melted butter, sour cream, eggs and vanilla extract into a medium bowl and whisk together.

Combine the wet mixture with the flour mixture. Mix well.

Gently fold the strawberries into the batter with a rubber spatula.

Place the batter into prepared loaf pan and bake for 55-65 minutes. Until toothpick comes out clean from the center of the bread. Bake time will vary based on individual ovens.

Check the top of the banana bread at 45-50 minutes, it will not be done but the top may be getting dark. It is a good idea to tent the pan with aluminum foil to the top of the bread to prevent burning. You want a nice golden brown top.

Let the bread cool completely before frosting and serving.

Place powdered sugar, strawberry powder and heavy cream into a mixing bowl and mix together.

Once completely cooled, frost the top of the bread and enjoy.