Preheat the oven to 350°F (175°C) and grease the loaf pan.
Mash the bananas in a large mixing bowl until smooth.
Add peanut butter, sugar, eggs, and vanilla. Stir until combined.
In a separate bowl, whisk together flour, cocoa powder, baking soda, and salt.
Combine the dry ingredients with the banana mixture. Add espresso and instant coffee. Stir until smooth.
Fold in the chocolate chips, ensuring they’re evenly distributed.
Pour the batter into the prepared loaf pan. Smooth the top.
Bake for 50-55 minutes, testing with a toothpick—when it comes out clean, you’re golden.
Cool the bread in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Drizzle the peanut butter topping over the cooled bread.
Slice and devour—don’t forget your coffee.