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Preheat the oven to 350 F. Grease a loaf pan and line with parchment paper.
In a small bowl, combine 1 tbsp of ground flaxseed and 2 ½ tbsp water. Stir and set aside for 5 minutes. This is the flax egg.
In a large bowl, mash the bananas. Add the honey, tahini, vanilla extract, and flax egg. Whisk thoroughly.
Add in the flour, baking soda, and salt. Fold together until small clumps of flour remain. Be careful not to overmix.
Add half of the batter into another bowl. To that half, add the cocoa powder and fold until just combined.
Add a heaping spoonful of batter in one corner of the loaf pan, alternating with the regular and chocolate batters. The first layer should have 8 dollops (2 x 4 row). Repeat with another layer of batter, placing the chocolate batter on top of the normal and alternate.
With a large skewer or knife, swirl the batter a few times to give the marble effect.
Top the loaf with chopped chocolate and flaky salt. Bake for 35-45 minutes until a skewer comes out clean. Cool for 10-15 minutes before slicing.