Preheat the oven to 180C/350F. Line a loaf pan with parchment paper and set aside.
In a large mixing bowl, combine your dry ingredients and mix well. Then, add your wet ingredients, except for your chocolate chips and strawberries. Fold in your half your chocolate chips and strawberries, using a rubber spatula.
Transfer the batter to the lined pan. Top with remaining chocolate chips and strawberries. Bake for 45-50 minutes, checking around the 40-minute mark. Once a skewer comes out clean, remove from the oven.
Let the strawberry banana bread cool completely, before slicing and serving.
* Can substitute this for oil, vegan butter, or coconut oil.** Brown sugar, coconut palm sugar and monk fruit sweetener all work. TO STORE: Leftovers can be stored at room temperature in an airtight container for up to five days. If you'd like to keep it longer, store it in the refrigerator. TO FREEZE: Place the baked and cooled bread in a ziplock bag and store it in the freezer for up to 6 months.