Preheat oven to 350°F (175°C) and grease a loaf pan.

In a medium bowl, whisk together flour, cocoa powder, baking soda, salt, and espresso powder. Set aside.

Using an electric or stand mixer, combine olive oil, brown sugar, and granulated sugar until smooth.

Add eggs one at a time, mixing just until incorporated after each addition. Scrape down sides of the bowl.

Mix in vanilla extract and sour cream until combined.

Mash bananas and gently fold into the wet mixture.

Gradually fold the dry ingredients into the wet mixture, leaving a few streaks of flour visible.

Dust chocolate chips with 1 tablespoon of flour, shake off excess, and fold most of them into the batter. Reserve a handful for topping.

Pour batter into the prepared loaf pan. Sprinkle reserved chocolate chips on top and place two thin banana slices lengthwise over the batter.

Bake for 45-55 minutes, or until a toothpick inserted in the center comes out clean or with a few crumbs.

If desired, sprinkle sugar over banana slices and brulee with a kitchen torch for a caramelized finish.

Let cool in the pan for 20 minutes before transferring to a wire rack to cool completely. Slice, serve, and enjoy!