Preheat your oven to 350°F (175°C) and grease a standard loaf pan to prevent sticking.
In a large mixing bowl, mash the bananas with a fork until smooth and slightly lumpy, releasing a fragrant banana aroma.
Stir in the vanilla bean seeds or vanilla extract and sugar, combining until evenly distributed; the mixture should be slightly glossy.
Add the melted butter and lightly beaten eggs to the banana mixture, mixing gently until fully incorporated and the batter looks velvety.
In a separate bowl, whisk together the flour, baking powder, baking soda, and salt until evenly combined.
Gradually fold the dry ingredients into the wet banana mixture using a spatula, stirring just until the flour is incorporated and the batter is thick but smooth.
Gently fold in the chopped strawberries, distributing them evenly throughout the batter for bursts of color and flavor.
Pour the batter into the prepared loaf pan, smoothing the top with a spatula for an even surface.
Bake in the preheated oven for about 50 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
Remove the bread from the oven and let it cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing.
Slice and serve the banana bread slightly warm or at room temperature, enjoying the tender crumb with visible strawberry swirls.
