Preheat oven: Preheat oven to 350°F with the rack placed in the middle. Grease the inside of a 5x9-inch loaf pan (I like to use avocado oil spray) and set aside.
Mix wet ingredients: In a mixing bowl, mash or puree the peeled bananas using a fork or mixer. Stir in the coconut oil, vanilla extract, egg, and brown sugar.
Add remaining ingredients: Stir in the flour, salt, cinnamon, and baking soda until just combined. Fold in the chocolate chips and walnuts.
Bake: Pour batter into greased loaf pan. Add additional chocolate chips on top. Place in the oven for 50 minutes or until a toothpick comes out clean.
Cool and serve: Remove the bread from the oven and cool for 10 minutes. Gently remove the loaf from the pan and allow to cool completely on a wire rack. Slice with a serrated knife when ready to serve.
Use super ripe bananas: That is the key to flavorful, super moist banana bread.
Spoon flour into measuring cup: Instead of scooping the flour with a measuring cup, spoon the flour into the cup and then level off with the flat edge of a knife.
Use extra chocolate chips: Be sure to sprinkle a handful of chocolate chips before sticking the loaf into the oven. This will add flavor and looks amazing!