Preheat oven to 350°F / 175°C.
Line a standard loaf pan with baking paper, or lightly oil it.
Put the coffee, oil, maple syrup, vanilla, and bananas in a blender, and blend until smooth.
In a large bowl combine dry ingredients. Add banana mixture and combine using as few strokes as possible. Remove one cup / 250ml of the batter and set aside. Fold in pecans, nibs, and chocolate, reserving a few of each for garnish, if desired. With the remaining bater, add 2 Tbsp. of cacao powder and espresso powder, then stir to combine.
Pour a bit of the regular batter into the prepared loaf pan. Next add a little chocolate batter, alternating between the two until all of it has been used up, then use a chopstick or knife tip to swirl through the layers. Sprinkle with garnishes, if using.
Place loaf in the oven and bake until a toothpick inserted in the centre comes out clean, about 60-80 minutes. If the top is browning too much before the loaf is fully baked, place a sheet of garment paper or aluminum foil over the top and continue cooking. Remove from the oven and let cool completely before slicing. Enjoy!