Preheat the oven to 350°F (175°C). Grease a 9×5 inch loaf pan and set aside.
In a medium bowl, whisk together the all-purpose flour, baking soda, and salt until well combined.
In a large bowl, mix the melted unsalted butter and granulated sugar until smooth.
Add the eggs one at a time to the butter and sugar mixture, beating well after each addition.
Stir in the mashed ripe bananas and vanilla extract until fully incorporated.
Dissolve the instant espresso powder in the cooled brewed coffee, then add this mixture to the wet ingredients and mix well.
Add the sour cream to the wet ingredients and stir until combined.
Gradually add the dry flour mixture to the wet ingredients, folding gently until just combined. Do not overmix.
Fold in the semisweet chocolate chips evenly throughout the batter.
Pour the batter into the prepared loaf pan and smooth the top with a spatula.
Bake in the preheated oven for 55 to 60 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
Remove the banana bread from the oven and let it cool in the pan for 10 minutes.
Transfer the bread to a wire rack and allow it to cool completely before slicing.