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1. Preheat oven to 350 F.
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2. In a small mixing bowl, combine the flours, baking powder, baking soda, cinnamon, and salt and set aside.
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3. In a medium mixing bowl, mash the over-ripe, browned bananas.
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4. Add the eggs, vanilla, and sugar and stir briskly using a fork or whisk.
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5. Stir in the half-and-half.
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6. Using a wide spoon, gently stir in the flour mixture. Do not over-mix.
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7. Before the dry ingredients are fully incorporated, add the strawberries and continue to stir until everything is just barely combined. Over-mixing will produce a denser, chewier bread.
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8. Pour into a greased standard size loaf pan.
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9. Sprinkle the remaining sugar over the top. This will produce a crispy, sweet, crusty top. This is the best part in my opinion but it is entirely optional. I did include it in the nutritional information.
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10. Bake for approximately 50 minutes or until a toothpick inserted in the center of the loaf comes out clean. If you find the top is browning too much, gently cover with a sheet of foil.
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11. Allow to cool before removing from pan. Because of the bananas and strawberries, I would refrigerate any leftovers after 1-2 days. I actually sliced mine up, wrapped each slice individually and froze it. Now every morning when I wake up, I let it thaw for approximately 30 minutes and then pop it in the toaster. Perfection!
