Preheat your oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan, or line with parchment paper, leaving an overhang on the sides for easy removal. Set aside.

In a medium mixing bowl, whisk together the all-purpose flour, baking soda, and salt until well combined. Set aside.

In a large mixing bowl, mash the very ripe bananas with a fork or potato masher until mostly smooth with a few small lumps remaining.

To the mashed bananas, add the granulated sugar, light brown sugar, melted butter, lightly beaten eggs, sour cream (or Greek yogurt), and vanilla extract. Whisk vigorously until the mixture is smooth and well incorporated. Ensure the melted butter has cooled slightly before adding to prevent cooking the eggs.

Gradually add the dry ingredients to the wet ingredients, mixing with a rubber spatula until just combined. Be careful not to overmix; a few streaks of flour are acceptable. Overmixing will result in tough bread.

Gently fold in the diced fresh strawberries and semi-sweet chocolate chunks (reserving a tablespoon or two for the top, if desired) until evenly distributed.

Pour the batter into the prepared loaf pan. If desired, sprinkle the reserved chocolate chunks over the top of the batter.

Bake for 55-65 minutes, or until a wooden skewer or toothpick inserted into the center comes out clean or with moist crumbs, but no wet batter. If the top is browning too quickly, you can loosely tent it with aluminum foil during the last 15-20 minutes of baking.

Remove the loaf pan from the oven and let the banana bread cool in the pan for 10-15 minutes before carefully transferring it to a wire rack to cool completely. Slicing too early can cause it to crumble.

Slice and serve warm or at room temperature. Enjoy your Moist Chocolate Chunk Strawberry Banana Bread!