1 cup chopped dark chocolate or dark chocolate chips
3/4 cup chopped walnuts
Flaky sea salt, like Maldon, for sprinkling on top
Preheat oven to 325 degrees Fahrenheit. Mash the riper of the two bananas in a large bowl, leaving a few chunks. Set the other banana aside.
Beat the cashew butter and eggs into the banana mixture. Add the coconut sugar, vanilla, baking soda, baking powder, and fine grain sea salt, and stir until well-combined. Stir in chocolate chips and walnuts.
Line a 9″ x 5″ loaf pan with parchment paper, leaving some to overhang the sides. Pour in the batter. Slice the reserved banana in half lengthwise and place gently on top of banana bread, cut side up. Sprinkle the top with the flaky sea salt.
Bake for one hour, 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.