Preheat oven to 375 F

Cream butter and sugars till light and fluffy with mixer.

Peel and smash bananas with a fork in bowl. Add to butter mixture. 

Beat eggs with fork in the same bowl you smashed bananas. (Less dishes to wash!)

Pour the beaten eggs in.

Add balance of dry ingredients except flour, mix in.

Start to add flour one cup at a time, mixing in.

Butter 2 parchment lined loaf pans

Scoop out 1/4 batter into one loaf pan, then sprinkle with half the chocolate chips. Using a butter knife, swirl them in.

Repeat same steps in 2nd loaf pan, only with walnuts.

Divide remaining batter into each loaf pan. Smooth over the top.

Sprinkle chocolate chips over top of one and walnuts over the top of other. Press in slightly, but still allow to show.

Bake for 40 minutes, turning half way thru.

Check for doneness by pressing down lightly on top, looking for a bounce back. Bake another 5-10 minutes if needed as ovens vary.

Cool at least 30 minutes before pulling out of pan with parchment. Serve warm or room temp.