Preheat your oven to 350°F (176°C).

Butter a 9” x 5” loaf pan and dust it with a mixture of 1 1/2 teaspoons of sugar and 1/4 teaspoon of cinnamon.

In a medium bowl, combine the unbleached flour, almond flour, baking powder, baking soda, and instant espresso. Set aside.

In a mixing bowl, beat the egg whites until firm peaks form. Refrigerate until needed.

Mash the ripe bananas in another bowl.

In a large bowl, whisk together softened butter and brown sugar until fluffy. Add egg yolks and mix well, then stir in yogurt.

Gently fold the mashed bananas into the wet mixture.

Gradually add the dry ingredients to the wet ingredients, folding gently without overmixing.

Carefully fold in the beaten egg whites, followed by the chopped hazelnuts and dark chocolate.

Pour the mixture into the prepared loaf pan. Optionally, sprinkle some sugar and cinnamon on top and decorate with banana slices.

Bake for about 60 to 70 minutes, testing with a toothpick for doneness.

Allow to cool slightly in the pan, then remove and cool completely on a cutting board.

Mix together 1/2 cup softened mascarpone cheese, 1 teaspoon vanilla, powdered sugar, and almond milk until pourable. Drizzle over the cooled banana bread.