Method

1. Preheat the oven to 170°C and grease and line a 1L loaf tin.
2. Melt the chocolate and coconut oil together until smooth, then set aside to cool slightly.
3. In a large bowl, combine the self-raising flour, almond flour, baking powder, and coconut sugar. 
4. In a separate bowl, mash the bananas, then whisk in the eggs, melted coconut oil, maple syrup, and vanilla until well combined. Pour the wet ingredients into the dry ingredients and mix to form a smooth batter.
5. Divide the batter evenly between two bowls. Stir the matcha powder into one bowl. Add the cocoa powder and melted chocolate mixture to the second bowl and mix until fully combined.
6. Alternate spoonfuls of each batter into the prepared tin to create a marbled effect. Gently swirl with a skewer if desired.
7. Bake for approximately 40-45 minutes, or until risen and a skewer inserted into the centre comes out clean. Allow to cool slightly before removing from the tin.
8. Enjoy warm or allow to cool completely before slicing.