Preheat your oven to 350°F (175°C). Grease a loaf pan and gather all your ingredients.

In a medium bowl, whisk together all the dry ingredients: flour, cocoa powder, baking soda, salt, and espresso powder. Set aside.

In another medium-sized bowl, using an electric hand mixer or a stand mixer with the paddle attachment, mix the olive oil, brown sugar, and granulated sugar until smooth.

Add the eggs one at a time, mixing just until incorporated and scraping down the sides of the bowl after each addition.

Add the vanilla extract and sour cream, then mix until fully incorporated.

In a separate bowl, mash the bananas and fold them into the wet mixture.

Gently fold the dry ingredients into the wet mixture until almost fully incorporated. It’s okay if there are a few flour streaks; do not overmix.

Set aside a handful of chocolate chips for sprinkling over the batter. Dredge the remaining chocolate chips in flour, shake off excess flour, and fold them into the batter.

Pour the batter into the greased loaf pan and sprinkle the reserved chocolate chips over the top.

Optional: Place the two thin slices of banana lengthwise over the top of the batter and press down slightly.

Bake at 350°F (175°C) for 55-65 minutes, or until a toothpick comes out clean or with only a few crumbs. Remove from the oven.

Optional: Sprinkle the remaining teaspoon of granulated sugar over the banana slices and brulee with a kitchen torch until the sugar is melted and slightly crisp.

Allow the bread to cool for 20 minutes before transferring it out of the pan to cool completely to room temperature. Slice, serve, and enjoy!