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

In a bigger bowl beat the butter and sugar together with an electric mixer.

Then add eggs, one at a time, incorporating each into the batter before adding the next one.

Add the mashed bananas, vanilla extract and yogurt and mix well.

Gradually with a spatula fold in the flour into this batter until just combined. Do no over mix. Some lumps of flour are fine.

Add the chocolate chunks to a microwave-safe bowl. Microwave in 30 second intervals, stirring in between to avoid burning of the chocolate. When it is full melted and still warm stir in the cocoa powder and instant coffee.

To this add 1 cup of the banana bread batter and mix.

Spoon some plain banana batter in the loaf pan and then alternate with the chocolate batter. Repeat till all the batter is finished.

Take a skewer or toothpick and make 6-8 swirls for a marbled pattern.

Bake for 50-60 mins until you insert the toothpick and it comes out clean. Every oven functions differently so keep and eye. Over baking will result in a dry bread.

Let cool in the loaf pan for 10 mins. Then carefully run a butter knife around the edges to loosen the bread and transfer to a wire rack to cool completely.

Slice, serve and enjoy!