Preheat oven to 375°F (190°C). Melt ½ cup unsalted butter in a medium saucepan over low heat and stir in 2 tablespoons of espresso powder until combined.

Mash 2-3 ripe bananas in a large mixing bowl until smooth with small lumps.

Combine the cooled butter with the mashed bananas until well mixed.

Add ½ cup granulated sugar and ½ cup brown sugar to the mixture and stir until dissolved.

Whisk one large egg and fold it into the batter until fully incorporated.

Sift together 1 ½ cups flour, 1 teaspoon baking soda, and ½ teaspoon kosher salt. Gradually fold into the wet ingredients until just combined.

Fold in 1 cup of semi-sweet chocolate chips until evenly distributed.

Grease a loaf pan and pour in the batter, smoothing the top.

Bake for 40-50 minutes until golden brown and a toothpick inserted comes out clean.

Mix together ¼ cup softened butter, 2 tablespoons caster sugar, 1 tablespoon ground coffee, ½ teaspoon cinnamon, and a pinch of kosher salt to create the coffee butter spread.