Preheat your oven to 325°F (163°C) to ensure it reaches the right temperature for baking. Prepare a 9x5-inch loaf pan lined with parchment paper.

In a saucepan over medium heat, melt 1/2 cup of unsalted butter until it turns golden brown and develops a nutty aroma (about 5-7 minutes).

In a large mixing bowl, combine 1 3/4 cups of all-purpose flour, 1 tsp of baking soda, 1/2 tsp of baking powder, and 1/2 tsp of salt. Whisk well.

In a separate bowl, whisk together the cooled brown butter, 1/2 cup of granulated sugar, 1/2 cup of light brown sugar, and 2-3 ripe mashed bananas until smooth. Then add 2 large eggs, 1 1/2 tsp vanilla extract, 1/4 cup sour cream, and 1/3 cup buttermilk.

Gradually incorporate the dry mixture into the wet ingredients, alternating with an additional 1/3 cup of buttermilk. Mix gently until just combined.

Pour half of the batter into the prepared loaf pan. Add half of the strawberry jam and fresh strawberries, swirling gently.

Pour the remaining batter and repeat the layering for the swirl.

Bake for 65 to 75 minutes, or until a toothpick inserted in the center comes out mostly clean. Tent with foil if browning too quickly.

Cool in the pan for about 30 minutes, then transfer to a wire rack to cool completely.

For the glaze, combine 3/4 cup of powdered sugar with 2 tbsp crushed freeze-dried strawberries. Gradually add 2-4 tsp of half-and-half until desired consistency is reached.

Drizzle the glaze over the cooled bread and slice it to serve, perfect for pairing with tea or coffee.