‍Method

1. Preheat the oven to 170°C and grease and line a 1L loaf tin with baking paper.
2. Melt the coconut oil and 1/2 cup of your white chocolate together until smooth. Set aside slightly to cool.
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, maple syrup, and vanilla. Pour in the melted chocolate mixture and stir to combine. 
5. Add the wet ingredients to the dry ingredients and fold through the remaining 1 cup white chocolate chips.
6. Divide half the batter into another bowl and mix the matcha powder through one portion until evenly combined.
7. Alternate spoonfuls of each batter into the prepared tin to create a marbled effect. Sprinkle extra chocolate chips over the top.
8. Bake for approximately 40-45 minutes, or until risen, golden, and a skewer inserted comes out clean.
9. Allow to cool slightly before removing from the tin. Finish with melted chocolate and a light dusting of matcha powder. Enjoy warm or cooled.