Preheat oven to 350F. Prepare 8 1/2 x 4 1/2-inch loaf pan with cooking spray/butter/or oil and a dusting of flour to coat.
Start by preparing the strawberry swirl. In a food processor, puree hulled strawberries with sweetener or sugar until completely smooth. Set aside.
In medium bowl, combine the flour, baking soda, salt, and cinnamon, stirring with a whisk.
Place sugar and butter in a large bowl, and beat with a mixer at medium speed until well blended (about 1 minute). Add the eggs, 1 at a time, beating well after each addition. Add the banana, yogurt, vanilla extract, and almond extract; beat until blended. Add flour mixture; beat at low speed just until moist.
Spoon batter into prepared loaf pan coated with cooking spray. Top with dollops of strawberry puree and swirl into the batter with a knife. Bake for 60-70 minutes or until a wooden pick inserted in center comes out clean.
Cool 10 minutes in pan on a wire rack; remove from the pan and cool completely on a wire rack.
Notes
For coating the pan, many times, I will use the wrapper from my butter, and that's usually just the right amount to cover my whole pan.
adapted from: http://www.anediblemosaic.com/