Preheat oven to 425 degrees and prepare muffin tins with paper liners or non-stick spray.
In a large bowl, cream together butter, sugar, eggs, sour cream, vanilla and cream until all incorporated.
In a smaller bowl, sift together the flour, baking soda, baking powder, salt, cocoa and coffee.
Slowly add the flour mixture to the butter mixture and mix together until just combined.
Stir in the chocolate chips and peanut butter chips.
Stir in the mashed banana.
Spoon batter into muffin tins filling 3/4 of the way full.
Bake at 425 degrees for 5 minutes and then drop temperature to 350 degrees and bake for another 18-22 minutes.
Remove from oven and let set for 2 minutes. Move to a cooling rack and let cool completely.