Preheat your oven to 375°F (190°C) and prepare a 9x5 inch loaf pan by greasing it lightly with butter or lining it with parchment paper.

Melt ½ cup of butter in a medium saucepan over low heat, then stir in 1 tablespoon of espresso powder and remove from heat.

Mash 2-3 ripe bananas in a mixing bowl until smooth with a few small chunks remaining.

Pour the melted butter and espresso mixture into the mashed bananas and stir well to combine.

Mix in ½ cup of granulated sugar and ½ cup of brown sugar until completely integrated.

Beat 1 large egg in a small bowl then add it to the banana and sugar mixture, stirring to distribute evenly.

Whisk together 1 ½ cups of all-purpose flour, 1 teaspoon of baking soda, and ½ teaspoon of kosher salt, then gradually add this dry mixture to the wet ingredients, folding gently.

Fold in 1 cup of semi-sweet chocolate chips or chunks evenly throughout the batter.

Pour the batter into the prepared loaf pan, smoothing the top gently to ensure even baking.

Bake for 40–45 minutes or until a toothpick inserted into the center comes out clean or with a few crumbs attached.

Let the bread cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.