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For the bread:
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Preheat oven to 350u00b0F. Grease and flour one 9x5-inch loaf pan; set aside.
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In a large bowl, mix egg, brown sugar, honey, coconut oil, yogurt, and vanilla. Whisk to combine.
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Add flour, baking powder, baking soda, and kosher salt. Gently fold with spatula or large spoon until combined; be careful not to over-mix.
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Add bananas and gently fold into the mixture to combine. Add strawberries (after they've been tossed in 3 tablespoons flour) and gently fold to combine.
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Gently turn and scoop the batter into the loaf pan, smoothing the top lightly with a spatula. Bake for about 50-60 minutes (I baked mine for 47 minutes, to be exact) or until top is golden and a toothpick inserted in the center comes out clean (or with a few moist crumbs). Baking times will differ based on the moisture content of the fruit, humidity in kitchen, and the oven.
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Let the bread cool in the pan for about 15 minutes before turning it out onto a wire rack to cool completely. Once the bread has cooled completely, drizzle with your preferred amount of glaze and slice.
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For the glaze:
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In a small saucepan, mix the half-and-half cream and basil. Bring to a simmer, and let simmer for approximately 5 minutes, stirring occasionally. Once done, let stand for 10 minute to cool, then strain the mixture through a sieve over a bowl; discard the basil.
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Combine infused half-and-half, powdered sugar, lemon juice (or lemon-flavored essential oil), and dash of salt. Whisk until you have a smooth glaze.
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Notes:
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1. The flour, when coating the strawberries, is to prevent them from sinking to the bottom of the pan.
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2. The bread batter should be thick. If you find it to be on the runny side, add up to 1/4 cup of additional flour. Please note that fruits vary in their moisture content, and as a result, the consistency of batters will vary. Strawberries release water into the batter during the baking process, so it's better to have a thicker batter going into the oven. Use your best judgement.
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3. Within the last 10 minutes of baking, loosely drape a piece of tin foil over the loaf to prevent the top and sides from becoming overly browned.
