Preheat your oven to 375°F (190°C) and grease an 8 x 4-inch loaf pan, lining the bottom with parchment paper.

Wash and dry fresh strawberries, slice them, and toss with a dusting of flour to prevent sinking.

In a medium bowl, whisk together flour, matcha powder, baking powder, and salt, then set aside.

In a larger bowl, mash bananas until smooth, then whisk in sugar, oil, and oat milk until well combined.

Gently fold the dry ingredients into the wet mixture, then fold in the floured strawberries.

Pour the batter into the prepared pan, smoothing the top, and bake for 40 to 50 minutes.

Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Make the glaze by mashing fresh strawberries and mixing with powdered sugar and vanilla extract, adding water as needed.

Drizzle the glaze over the cooled bread and let it set for at least one hour before slicing.