My boyfriend and I prefer this bread grilled on each side for breakfast. However, sometimes I like it toasted with a smear of hot fudge for a late night snack! No matter how you slice it, this bread is sure to send your family and friends to "banana heaven."
Preheat oven to 350 degrees (325 degrees for glass or dark coated pans). Grease two 9" x 5" loaf pans.
In a large mixing bowl, combine flour, salt, and baking soda. Whisk together. In a separate mixing bowl, combine sugar and oil. Whisk until smooth. Whisk in eggs one at a time into sugar and oil mixture. Add dry ingredients to sugar, oil, and egg mixture in stages. Stir until dry ingredients are fully incorporated. Whisk in mashed banana, buttermilk, and dark rum. Gently stir in baking chocolate and 1 cup of walnuts.
Divide batter between two loaf pans. Top with remaining 1 cup walnuts. Bake 60-65 minutes until loaves are golden brown and a skewer inserted into the middle comes out clean. Cool for 10 minutes. Remove from loaf pans and cool completely. Keeps in refrigerator for up to one week.