1/2cupchopped chocolate covered espresso beans or chocolate chips
Preheat oven to 375 degrees F.
In a large mixing bowl, whisk the butter, brown sugar, eggs, yogurt, bananas, vanilla, and vanilla until well combined.
Stir in the flour, baking soda, coffee, and salt.
Stir in the walnuts and espresso beans or chocolate chips.
Lightly grease a loaf pan with butter or cooking spray. Pour the batter into the pan.
Bake for about 45 minutes until a knife inserted in the center comes out clean. Continue baking for another 1-15 minutes if necessary. If the top of your loaf is browning too much, cover with foil to continue.
Storing leftovers: Leftovers can be stored into an airtight container for up to a week. Bread also freezes well; slice before freezing an freezer safe containers.Variations: Any nut can be swapped for walnuts. A 1/2 teaspoon cinnamon can also be added.Pairs well with:Salted Caramel Tea Blend, Earl Grey Lavender