Chocolate chip banana bread

We have so many bananas that get a little too ripe, it's ridiculous. I continuously find myself wanting to use them up in baking. Sometimes in smoothies, sometimes in banana bread. Or sometimes, I eat them overripe. The other day, I did so with iced coffee, and came to a realisation: Coffee flavor goes really well with bananas! Chocolate, peanut butter, and now coffee! Is there any flavor that I don't like with bananas?

In my never ending quest to use up bananas, I made chocolate chip banana bread the other day, and added a little something unusual: a few teaspoons of instant coffee. The result was good! Although, if I'm honest, I could have used some more coffee flavour. As a snack today, I spread peanut butter onto a piece of banana bread, and it just took it to a whole new level. 

On a separate note, the only peanut butter that I like is natural peanut butter. I find it completely unnecessary to add anything else. Just ruins the flavour. 

Ingredients (adapted slightly from preventionrd.com)
1 1/2 cup mashed banana
1/3 cup greek yogurt
5 tbsp canola oil
2 large eggs
1/3 cup sugar
1/3 cup light brown sugar
1 1/4 cup + 1 tbsp all purpose flour
1/4 cup flaxseed
3/4 tsp baking soda
1/2 tsp salt
2 tsp instant coffee powder
1/2 tsp ground cinnamon
1/4 tsp nutmeg
1/ 3cup chocolate chips

1. Preheat oven to 350 F.
2. Combine banana, yogurt, oil, eggs in a large bowl. Add sugar, and beat until blended.
3. Weigh or spoon flour lightly into measuring cups. Combine with flaxseed, baking soda, salt, coffee powder, cinnamon, and nutmeg. Add to the banana mixture. Beat until just blended.
4. Fold in chocolate chips. Pour into 9x5 inch loaf pan coated in cooking spray and tossed with flour. Bake at 350 for 55 minutes, until a wooden toothpick comes out clean.