makes one 8.5 by 4.5-inch loaf; adapted from Marion Cunningham
Preheat oven to 350° F and spray a loaf pan with nonstick spray or a light coating of butter or solid vegetable shortening.
Peel the bananas and mix them on low speed of an electric mixer using the paddle attachment. Add sucanat and mix until fairly smooth. Add the eggs and mix to incorporate.
Combine the flours, flax meal (optional), salt, and baking soda in a medium sized bowl. Whisk to combine then add to the banana mixture. Mix until combined then add the optional chocolate chunks and/or walnuts.
Pour batter into the prepared loaf pan (optionally top with sliced banana) and bake for 55 minutes–1 hour, until cracks on the top no longer appear wet. Remove from oven, cool in pan for 10 minutes, then turn out onto a cooling rack.