Preheat the oven to 350°F (177°C). Grease a 9×5-inch loaf pan or coat with nonstick spray. Set aside.
Mash the bananas with a fork and add them to a bowl together with the brewed coffee, yogurt & vegetable oil
In a separate bowl mix all the dry ingredients. Add the wet ingredients to the bowl with the dry ingredients and mix well to combine, stir in the chocolate chips.
Pour the batter into a prepared baking pan. Top with more chocolate chips and decorate with one banana sliced lengthwise.
Bake for 60-65 minutes. Loosely cover the bread with aluminium foil after 30 minutes to help prevent the top and sides from getting too brown. To check whether the bread is done simply insert a toothpick in the center of the bread, if it comes out then your bread is done. Remove from the oven and allow the bread to cool completely in the pan set on a wire rack.
Serve on its own or with nut butter, melted chocolate or fruit.
Cover and store banana bread at room temperature for 2 days or in the refrigerator for up to 1 week.
This bread frezzes well. Check how to freeze this banana bread instructions above in the article.