Does espresso powder make the banana bread taste like coffee?

Not strongly. The espresso mainly enhances the chocolate flavor and creates a deeper mocha-style richness.

Can I make this gluten-free?

Yes. Use a high-quality gluten-free 1:1 flour blend with xanthan gum included. My recommendations : King Arthur and Cup4Cup.

Dark chocolate bars chopped into chunks melt the best; however, I generally use traditional chips as I always have those on hand.

This usually happens from underbaking or opening the oven too early while baking.

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A rich and bakery-style banana bread made with browned butter, espresso powder, cocoa, and dark chocolate for the ultimate mocha-inspired loaf.

Scale

1/2 cup butter
3 very ripe bananas, mashed
3/4 cup brown sugar or coconut sugar
2 eggs
1 1/2 teaspoons vanilla extract
1/4 cup Greek yogurt
1 1/2 cups all-purpose flour (or gluten-free 1:1 flour)
1 teaspoon baking soda
1/2 teaspoon sea salt
1 teaspoon cinnamon
1 tablespoon finely ground espresso (or espresso powder), Seek To Live freshly ground espresso beans recommended
1/4 cup cocoa powder
3/4 cup dark chocolate chunks or chips
flaky salt, for finishing

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Brown the Butter. Add butter to the saucepan over medium heat. Stir occasionally until the butter foams, turns golden brown, and smells nutty. Remove from heat immediately and let cool for 5 – 10 minutes.
Mix the Wet Ingredients. In a large mixing bowl, whisk together : browned butter, mashed bananas, sugar, eggs, vanilla, Greek yogurt. Mix until smooth and fully combined.
Add the Dry Ingredients. Fold in : flour, baking soda, sea salt, cinnamon, espresso grounds / powder, and cocoa powder. Mix gently until just combined. Avoid over mixing.
Fold in Chocolate. Add the dark chocolate chunks and fold in. The batter will be thick and rich.
Bake. Line a loaf pan with parchment paper and pour in the batter. Top with flaky salt. Bake at 350℉ for 55 – 65 minutes, or until a toothpick inserted into the center comes out with a few crumbs attached. If the top begins browning too early, you can loosely tent during the last 15 minutes.
Cool Before Slicing. Allow the banana bread to cool in the pan for about 15 minutes before transferring to a cooling rack. Let cool at least 20 – 30 minutes before slicing for the cleanest texture.

Use very ripe bananas for the best flavor and texture.
Chopped chocolate bars melt more smoothly than chips (but I typically use chips for convenience).
Tent with foil if the loaf darkens too quickly.
Slightly underbaking keeps the loaf soft and moist.

Nutrition information is an estimate and will vary based on exact ingredients and portion size.

Find it online: https://fittoentertain.com/brown-butter-mocha-banana-bread/