Grate butter if refrigerated, microwave 20 seconds until soft, or use room temperature butter.
Chop a basket of strawberries (about 2 cups). Important: Do not over chop strawberries. You will want the chew of the Strawberry to come through and deliver the strawberry flavor.
Chop, lightly, pecans in food processor or use meat tenderizing mallet to break pecans into smaller pieces. Important: Do not over chop pecans. You will want the chew of the pecan to come through.
in LARGE bowl, combine powdered sugar, salt, baking soda, chopped pecans and only TWO of the three cups of flour together. Set aside third cup of flour. The bowl used should be large enough to combine all ingredients together later.
Separately, beat three eggs. Add vanilla, milk, and butter. mix gently together.
ADD Step 5 (wet mixture) into large bowl used earlier to combine dry ingredients. Fold and mix lightly until combined and smooth.
Preheat oven to 350 degrees.
ADD bananas and mix (if bananas have not been blended yet, use a mashing utensil such as one used for mashing potatoes). Do not over mix bananas. You will want small chunks of banana for texture and flavor.
ADD strawberries to mix and lightly fold.
Combined mixture should be slightly fluid. ADD remaining flour in small parts until mixture maintains a light form. It should fall off a spatula, a little more formed than making pancake batter.
Coat well, two bread loaf pans (metal or glass will do).
Place mixture in equal parts into two loaf bread pans (see pan size in finished loafs picture).
Place both filled pans in center oven. Bake 50 minutes. REDUCE oven temperature to 325 and continue to cook 30-40 minutes.
Remove from oven, Cover with cloth and cool. Serve warm or cold.