Instructions

• Preheat oven to 350 degrees F. Lightly butter an 8½-by-4½-inch loaf pan; press an 8½-inch wide strip of parchment paper into bottom of pan so it lines the bottom and long edges, leaving two overhangs on either side.
• Toss strawberries with granulated sugar and dump into a fine mesh sieve and set it over a bowl to catch the liquid that drains out. Let sit for 30 minutes, tossing berries once or twice to redistribute the sugar.
• Melt butter in the microwave or a small saucepan over low heat; set aside and let cool to lukewarm.
• In a bowl, whisk together flour, baking soda, cardamom, and salt.
• In another bowl, mash bananas until smooth. Whisk in sugar, brown sugar, eggs, and vanilla until evenly incorporated.
• Add banana mixture and lukewarm melted butter to dry ingredients, and mix until just incorporated and no dry ingredients remain.
• Spread the strained berries onto a paper towel-lined plate and gently pat dry with another paper towel. Sprinkle with 2 tablespoons of flour and toss to coat.
• Fold floured strawberries into batter until evenly incorporated, then pour batter into prepared loaf pan.
• Bake for about 55 to 65 minutes or until a toothpick inserted in the deepest part of the bread comes out with moist crumbs but no longer any gooey batter.
• Remove from oven and place pan on a wire rack to allow bread to cool for 30 minutes, then use the parchment overhang as handles to gently lift the loaf out of the pan and place on a wire rack.
• Sift powdered sugar into reserved sugar syrup 1 tablespoon at a time, whisking until smooth and no clumps remain. Brush an even layer over the top and sides of the entire loaf.
• Let glaze set and loaf cool completely before slicing and serving. Store in an airtight container for up to 1 week.