Preheat oven to 400 degrees F (204 degrees C). Grease twelve 2 1/2-inch muffin cups; set aside.
In a large bowl stir together All-Purpose Flour (1 3/4 cup), Brown Sugar (1/3 cup), Unsweetened Cocoa Powder (1/4 cup), Baking Powder (1 1/2 teaspoon), Instant Coffee (1 teaspoon) and Baking Soda (1/2 teaspoon). Make a well in the center of flour mixture; set aside.
In a 2-cup measure whisk together Buttermilk (2/3 cup), Sour Cream (1/2 cup), Egg (2) and Butter (3 tablespoon). Add all at once to flour mixture. Gently stir just until moistened, batter should be lumpy.
Spoon batter into prepared muffin cups, filling each about three-fourths full. Trim ends from Banana (2) and bias-cut each into 6 pieces. Press a banana piece into each, banana will not be covered. Drizzle banana pieces with Honey (to taste). Bake for 15 minutes or until tops are firm.
Cool in muffin cups on a wire rack for 5 minutes. Remove from muffin cups. Serve warm. If desired, drizzle with additional Honey (to taste).