Prep the pan and oven. Preheat to 350°F (175°C). Grease a 9x5-inch loaf pan and line it with a parchment sling for easy removal.

Dry off the berries. Dice the strawberries small (pea to blueberry size). Pat them dry with paper towels, toss with lemon juice, then sprinkle over 1 tablespoon flour and toss again. Set aside.

Mix dry ingredients. In a medium bowl, whisk flour, baking soda, baking powder, salt, and cinnamon until well combined.

Whisk the wet base. In a large bowl, whisk granulated sugar, brown sugar, and oil until smooth. Add eggs and vanilla, and whisk until the mixture looks slightly thickened and glossy.

Add bananas. Mash the bananas until mostly smooth with a few small lumps. Fold them into the wet mixture with a spatula until just combined.

Combine wet and dry. Add the dry ingredients to the wet bowl. Gently fold with a spatula until you see a few streaks of flour remaining. Don’t overmix; a light hand keeps the loaf tender.

Fold in strawberries (and add-ins if using). Gently fold in the floured strawberries and any nuts or chocolate chips. Stop as soon as they look evenly distributed.

Fill the pan. Scrape the batter into the prepared loaf pan. Smooth the top and, if you like, sprinkle a teaspoon of sugar for a delicate crust.

Bake. Bake 55–70 minutes, depending on your oven and pan. The loaf is done when a skewer inserted in the center comes out with a few moist crumbs (no wet batter). If the top is browning too fast, tent with foil around the 45-minute mark.

Cool properly. Let the loaf cool in the pan for 15 minutes. Then lift it out by the parchment and transfer to a wire rack to cool at least 1 hour before slicing. This sets the crumb and locks in moisture.