Preheat the oven to 350 degrees F and line a 9” x 5” loaf pan with parchment paper.

Mash the bananas in a mixing bowl until they reach desired consistency. I like leaving mine slightly chunky so that as the bread bakes, I get little pockets of banana goodness.

Whisk in the eggs, vanilla extract and cooled melted butter until well-combined.

In a separate bowl, Stir together the gluten-free flour, cocoa powder, baking soda, sea salt, coconut sugar, instant coffee, and chocolate chips until combined.

Pour the dry mixture into the mixing bowl with the wet mixture and stir until the batter is incorporated.

Pour the batter into the parchment-lined loaf pan and sprinkle with additional chocolate chips.

Bake on the center rack of the preheated oven for 40 minutes, or until the top is golden brown and bread has risen substantially. Turn off the oven and allow it to sit in the warm oven an additional 5 to 10 minutes.