1. Pre-heat oven to 340F and line a 8.5 x 4.5 or 9 x 4 loaf pan with parchment paper 
2. Add the cubed butter or a saucepan. Place of medium low heat, and cook and stir for ~5-8 minutes until the butter has browned. It will melt first, then become bubbly and foamy before you see brown specks on the bottom and smell a lovely caramel-y scent. Be sure not to overcook, as it can burn quickly after browning
3. Add the brown butter to a large bowl. Add the oil and brown sugar, and whisk for 1-2 minutes. If the mixture feels too hot, wait 5 minutes before proceeding
4. Add the eggs, vanilla, and coffee dissolved in water. Whisk for 1-2 minutes until the mixture becomes smooth and lighter in color
5. Add the mashed bananas and greek yogurt, and whisk until combined
6. Sift in the flour, baking powder, baking soda and salt. Gently whisk until the dry ingredients are combined and no lumps or streaks of flour remain
7. Lastly, fold in the chocolate chips. Do not overmix
8. Pour the batter into the prepared loaf pan. It is a generous amount of batter - so if you are worried it will overflow, you can remove ~1/2 cup and bake it separately as a muffin. Optionally, you can sprinkle more chocolate chips on top
9. Bake for 65 to 75 minutes until a toothpick inserted in the middle comes out with light crumbs but no wet batter
10. Remove from the oven and let the banana bread rest in the loaf until it fully cools down. This can take a while, try not to rush!  Once cooled, remove from the pan, serve & enjoy!

Video tutorial: