Using pastry brush, grease an approximately 23cm (9") round cake tin with some sunflower seed oil.
In the bowl of a mixer cream together the bananas and brown sugar until fluffy. Pour the almond milk, sunflower seed oil and vanilla extract, and with a rubber spatula stir to mix lightly.
Sift the flour, baking powder, cocoa powder and salt into a large bowl. Coat the frozen strawberries with 3-4 tablespoons of this mixture.
Then start folding and mixing the solids (flour mixture) into the liquids (banana mixture). Note: With a rubber spatula whisk gently scrapping around the edge and finishing by folding the mixture on top of itself. Mix the frozen strawberries into the batter.
Pour the batter into the cake pan. Bake for 40'.
Transfer the cake to a wire rack to cool for about 20'.
For the ganache
Use the Bain-Marie method: Place a heatproof bowl with the chopped chocolate over a saucepan of simmering water and gently stir until the chocolate is melted. Bring the milk just to the boil over medium heat. Remove the melted chocolate from heat. Pour the hot milk over the chocolate. Stir the mixture gently until smooth.
Pour the ganache over the cake, using a spatula to spread evenly.
For decoration put some fresh strawberries and edible flowers on top of the cake.