Preheat oven to 400 degrees F. Line standard muffin pan with 12 paper liners.

In small bowl, toss strawberries with 2 tablespoons of flour. Set aside.

In medium bowl, combine flour, baking powder, baking soda and salt.

In separate medium bowl, beat sugar and butter with electric mixer on medium speed until light and fluffy, scraping down sides of bowl as needed. Add eggs and vanilla one at a time, beating well after each addition. Stir in mashed banana.

Add dry ingredients to wet in three additions, alternating with buttermilk, and fold until just combined; a few remaining lumps are fine. Fold in chopped strawberries.

Divide batter evenly among paper muffin liners. Gently tap pan on the counter a few times to remove any air bubbles.

Bake 18-20 minutes, until toothpick inserted in center comes out mostly clean. Cool in pan on wire rack 10 minutes, then remove muffins and place on wire rack to cool completely.