Preheat your oven to 180°C (fan).

Line a loaf pan (8x4 inch or similar) with parchment paper or lightly grease and flour it to prevent sticking.

In a bowl, mash your ripe bananas until mostly smooth.

Add the cream cheese (or Greek yogurt) and mix until well combined. This step ensures a creamy, moist base.

In a large bowl, whisk together melted butter, sugar, eggs, and vanilla extract until smooth and slightly glossy.

Add in the banana mixture and whisk again until fully incorporated.

Stir in the hot coffee mixture, this deepens the chocolate flavor.

In a separate bowl, whisk together flour, cocoa powder, baking soda, and salt to evenly distribute.

Add the dry ingredients to the wet mixture in two additions.

Gently fold until just combined, do not overmix, as this can make the bread dense.

Pour the batter into your prepared loaf pan and smooth out the top.

Sprinkle the chocolate chips on top.

Bake for 60–65 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.

If the top browns too quickly, loosely cover with foil halfway through baking.

Allow the bread to rest in the pan for 15 minutes, then remove and cool completely on a wire rack before slicing.