Personally, I think I'd find the crunchiness of the banana chips unpleasant.
Do you use the ripest bananas you can find? They should be deep yellow with brown spots. Those will always give the best flavor. (When my kids lived at home and they spotted a black banana or two in the fruit bowl, they'd say, "Uh-oh, time to make banana bread!") The ones that are really nasty-looking and just shy of fermenting make the very best banana cake and bread.

If you already use ripe bananas and that still isn't enough flavor for you, I think I'd try banana extract rather than the chips.
If the idea of a glaze on the bread appeals to you, here is a recipe that I have never made, that should also boost the banana flavor.

BANANA GLAZE
1 cup mashed ripe banana
1 cup sugar
2 tablespoons lemon juice

Combine banana and sugar in small saucepan and bring to a boil. Reduce heat to low and cook, stirring, for 5 minutes. Remove from heat, and add lemon juice. While warm, push through a sieve. Cool and use as a glaze on banana nut bread or other fruit breads. Store in refrigerator. Yields 1 1/4 cups