Preheat oven to 325 degrees Fahrenheit. Line a 9″ x 5″ loaf pan with parchment paper, leaving some to overhang the sides.
Mash the riper of the two bananas in a large bowl, leaving a few chunks.
Beat the eggs and almond butter into the banana mixture.
Add the vanilla, baking soda, sea salt, coconut sugar, and raw cacao, and stir until well combined.
Stir in the chopped chocolate and chopped walnuts, leaving a small handful of both out to sprinkle over the top of the bread.
Pour the batter into the prepared loaf pan. Slice the reserved banana in half lengthwise, and lay on top of the uncooked bread. Sprinkle the top of the bread with reserved chocolate chunks, walnuts, and flaky sea salt, if using.
Bake for 50 – 60 minutes, or until a toothpick in the center comes out completely clean. Allow to cool for at least 20 minutes in the pan before removing. Store for up to 4 days in the fridge, or slice and keep in the freezer for up to 6 months, toasting a slice at a time when you’re ready to eat!