Preheat the oven to 350F degrees. Spray a 9x5 loaf pan with nonstick spray. Set aside.

In a medium bowl, whisk together the flour, baking soda, salt and cinnamon. Set aside. In a small bowl, peel the bananas and mash them with a fork. Set aside.

In a large bowl, combine the applesauce and sugars. Whisk together until no lumps in the sugars remain. Whisk in the eggs, one at a time.

Pour the dry ingredients into the wet ingredients and stir with a rubber spatula or a wooden spoon. Do not over mix. The batter will be thick. Fold in the bananas, then the chocolate chips and walnuts just until combined.

Pour the batter into the prepared loaf pan. Bake for 60-65 minutes. About half way through place foil loosely on top to prevent the top of the bread from getting to dark. The bread is done when you insert a toothpick into the center and it comes out clean, with a few slight moist crumbs. Depending on your oven, start checking at the 55 minute mark.

Let the bread cool on a wire rack for an hour before slicing. Bread stays fresh in air tight container at room temperature or in refrigerator for up to 7 days.