Preheat the oven to 350 F (180 C). Line a 9×5” (23×13 cm) loaf pan with parchment paper.
In a large mixing bowl, using a spoon or rubber spatula, stir together the banana, eggs, maple syrup, vanilla extract, and coconut oil until well combined.
Stir in the coconut flour, salt, and baking powder. Pour about ⅓ of the batter without strawberries into the pan. This will help prevent the strawberries from falling to the bottom.
Fold in the strawberries, and chocolate chunks if using, and pour the rest of the batter into the pan. Top with some sliced strawberries and extra chocolate chunks if desired. Bake at 350 F (180 C) for 50 to 55 minutes, or until a tester comes out of the center with moist crumbs. Transfer the loaf to a wire rack to cool completely before slicing. Store the cooled loaf in an airtight container in the refrigerator for up to 1 week or wrap the loaf well and freeze for up to 6 months. Enjoy!
*Nutritional information is an estimate. Please consult a doctor or nutritionist for the most accurate nutritional info.