Preheat the oven to 350 degrees.

Line a small metal loaf pan with wax paper. (I used a 9.25 x 5.5 x 2.75 in metal loaf pan)

In bowl 1, mix the almond flour, coconut flour, baking soda, baking powder, and salt, 6 tsp of instant espresso, 1/8 tsp of cinnamon, and a pinch of nutmeg with a fork. Set the bowl aside.

In bowl 2, mix the eggs, maple syrup, vanilla, and coconut milk with an electric mixer until well mixed. Add the melted coconut oil to the bowl and mix with the electric mixer until well blended. Add the mashed banana to the bowl and mix with the electric mixer until well blended.

Put bowl 1 into bowl 2 and mix with an electric mixer.

Fold the ½ cup of chocolate chips into the batter.

Pour the batter into a lined loaf pan and then pat the top of the batter with a spoon to make sure it is flat.

In a small bowl, mix the 2 tsp of ground chia seeds, 1 tsp of instant espresso, and 1-2 tsp of chocolate chips to make the banana bread topping.

Pour the topping onto the top of the batter and lightly push down with a spoon.

Bake for 40 minutes.