Preheat your convection oven to 170°C (340°F) and prepare a 23cm x 12cm loaf tin by greasing it and lining with parchment paper.

In a non-stick pan over medium-high heat, add the caster sugar and allow it to caramelize, stirring until it turns golden, about 7-10 minutes. Stir in the toasted flaked almonds, coat them, and pour onto a lined board to cool and chop.

In a blender, combine the ripe bananas, eggs, caster sugar, oil, and vanilla extract until mostly smooth. In a mixing bowl, sift together self-raising flour, baking soda, and flaky sea salt; add the banana mixture and mix on low speed until just incorporated, then stir in chocolate chunks and two-thirds of the praline.

Divide the batter in half. In a separate bowl, mix cocoa powder with boiling water to form a smooth paste. Fold this into one half of the banana batter.

Alternate spoonfuls of the plain and cocoa batter in the prepared tin, swirling gently with a knife for a marbled effect.

Bake for 45-55 minutes, until a skewer inserted comes out mostly clean. Cool in the tin for about 10 minutes, then transfer to a wire rack.

To make the coffee icing, whisk icing sugar, a pinch of flaky salt, and espresso until thick and pourable.

Slice the cooled banana bread and serve with fried banana halves in butter, drizzled with maple syrup, and a dollop of Greek yogurt.