• Preheat your oven to 350ºF and grease and line an 8-inch x 4-inch or a 9-inch x 5-inch loaf pan, and put a piece of parchment that spans just the center length with the ends of the parchment hanging over the edge of the pan for an easy way to release the loaf to cool.
• To a medium bowl, add the melted butter (make sure the butter isn’t hot), oil, mashed banana, sugar, vanilla paste, and eggs, whisk to combine. Then, whisk in the baking powder, baking soda, and salt. Finally, add the flour and use a large silicone spatula to mix everything just until the batter has come together, trying not to over-mix. Lastly, add in the chopped strawberries and mix until combined.
• Pour the batter into the prepared loaf pan and bake for 65-75 minutes, until the loaf is golden brown and a toothpick inserted into the center of the loaf comes out clean.
• Let the loaf cool for about 10 minutes in the pan, then use the parchment paper to lift the loaf out of the pan and place it on a cooling rack to cool completely.

To Make the Frosting:

• In a blender, add the freeze-dried strawberries and blitz until it turns into a powder.
• In a medium bowl using an electric hand mixer, add the cream cheese and beat it until smooth. Next, add the butter and beat it until smooth, about 15 seconds.
• Add the powdered sugar, freeze-dried strawberry powder, salt, vanilla, heavy cream, and coconut extract, if using. Beat for a full 2 minutes for fluffy and smooth frosting.
• Once the loaf is cooled, dollop the frosting over the top of the loaf and use the back of a spoon to swirl it all over. Sprinkle the top with flaky sea salt and slice up the loaf.
• Store any leftover banana bread tightly wrapped with plastic wrap at room temperature for up to 3 days.