Preheat oven to 350°F (175°C). Grease and line a loaf pan with parchment paper or spray with cooking oil.

In a large bowl, mash ripe bananas with a fork until smooth. This ensures natural sweetness and moisture.

Add melted butter, granulated sugar, brown sugar, vanilla and eggs to mashed bananas. Stir until combined.

In a small bowl, dissolve espresso powder in 1 tablespoon hot water. Mix well and add to wet ingredients.

Sift Dry Ingredients

In another bowl, sift flour, cocoa powder, baking soda and salt. This avoids lumps and ensures even mixing.

Gently fold dry ingredients into wet mixture. Mix until just combined. Do not overmix to keep bread tender.

Fold in chocolate chips carefully. This adds extra chocolate flavor and gooey texture to the bread.

Pour batter into prepared loaf pan. Smooth the top with a spatula for even baking.

Bake in preheated oven for 50–55 minutes. Insert a toothpick in the center; it should come out mostly clean.

Remove bread from oven. Let it cool in the pan for 10 minutes, then transfer to a cooling rack.

Slice the banana bread into thick pieces. Serve warm or at room temperature for best flavor.

Enjoy the chocolatey, coffee-flavored banana bread with a cup of coffee or milk