Espresso and Lime

0 Preheat your oven to 350 degrees 
1 Add 1 cup of chocolate chips, nuts or raisins and 2 tablespoons of all purpose flour in a small bowl, toss to coat and set aside for now
2 In a large bowl, vigorously whisk 1/2 cup of softened butter with 1/2 cup of granulated sugar and 1/2 cup of brown sugar until creamy
3 Add 2 large eggs, 2 teaspoons of vanilla extract, 1/2 cup of greek yogurt or sour cream and the mashed bananas and whisk until fully incorporated 
4 Add the remaining flour (1 1/3 cups) along with 1 teaspoon of baking soda, 1 teaspoon of ground cinnamon, 1/2 teaspoon of nutmeg, 1/2 teaspoon of salt and 1/4 teaspoon of cloves into the bowl and mix until the dry ingredients are just combined 
5 Gently fold the flour coated chocolate chips, nuts or raisins into the batter (optional)
6 Transfer the banana bread batter into a buttered and parchment lined baking dish (either two 8"x4" loaf pans, an 8"x8" baking dish or a deep 9"x5" loaf pan)
7 Bake in a 350 degree oven until a toothpick comes out of the center with only dry crumbs (45-60 minutes for two 8”x4” loaf pans or an 8”x8” square baking dish and 70-80 minutes for a deep 9”x5” loaf pan)
8 Cover the banana bread loosely with foil if browning too much towards the end of the bake (optional)
9 Once fully baked, allow the banana bread to cool in the pan for 10 minutes before transferring the loaf directly onto a cooling rack to continue cooling
10 Slice banana bread and enjoy!
11 Store leftovers in an airtight container at room temperature or in the refrigerator