Preheat your oven to 350°F. Line a loaf pan with parchment paper (spray the inside with oil first so the paper sticks).
In a blender, combine the bananas, eggs, vanilla, and half of the bag of freeze-dried strawberries. Blend for about 10-15 seconds, keeping some texture.
Add the dry ingredients to the blender and blend again until just combined.
Pour the batter into the loaf pan and smooth out the top with a spatula.
Bake for 50-55 minutes or until a toothpick comes out clean. At the 40-minute mark, place a piece of foil on top to prevent the top from getting too brown.
For the optional frosting, blend the remaining freeze-dried strawberries with vanilla frosting. Once the loaf has cooled completely, frost it.
Slice, serve, and enjoy! You can store the loaf in a covered container in the fridge for up to one week.