Preheat your oven to 350 degrees and spray a 9 by 5 inch bread pan with cooking spray.
In a medium bowl, whisk together the flour, baking soda, and salt.
In a large bowl whisk together the butter and sugar. Then whisk in the yogurt, eggs, bananas, and vanilla.
Gently add the flour mixture to the liquid ingredients, folding them together until just combined. Be careful not to over mix.
Gently stir in the strawberries. The batter will be very thick.
Pour the batter into the bread pan and bake for 60 to 65 minutes (mine took 63 minutes) or until a toothpick inserted in the middle of the bread comes out clean or with a few crumbs.
Let the bread cool for 10 minutes in the pan. Remove and transfer to a cooling rack for an hour before slicing.
Because of the fresh strawberries, this recipe won't last as long as a traditional banana bread. You want to store this in an air tight clear container and eat within two to three days.