Preheat the oven to 180°C/350°F/gas mark 4. Line the baking mould with parchment paper. I used a loose base heart-shaped tray, approximately 20 cm wide.
Peel the bananas and mash them using a hand mixer at low speed. Add the eggs, salt and sugar and mix at high speed for 6-7 minutes until the composition becomes lighter in colour and the volume triples.
Add the cacao powder and mix at low speed for 20-30 seconds until the colour becomes uniform.
Sieve the flour and baking powder together, add at once and incorporate slowly, using a large silicone spatula. If you overdo this step, the sponge might flatten.
Preferably, add the pomegranate and incorporate them gently.
Place the batter in the lined tray and decorate with slices of strawberry.
Bake for 50-60 minutes and do the toothpick test to ensure the sponge is cooked thoroughly. Allow extra baking time if needed. Reduce heating if necessary to avoid charring the top.
When the sponge is ready, turn the heat off, leave it in the oven for another 10 minutes, then remove and place it on a cooling rack. Next, remove the tin's sides and base and allow the sponge to cool completely.
Dust with powdered sugar and decorate the cake by sticking the chocolate-dipped strawberries into the sponge.
Slice and serve as it is or with ice cream/whipped cream/additional fruits.