Preheat oven to 350 degrees F. Spray 2 bread pans with nonstick cooking spray.
Add eggs, unsalted butter, vegetable oil, vanilla bean paste, granulated sugar, and light brown sugar to large mixing bowl. Stir until smooth.
Add pure pumpkin and mashed bananas to sugar mixture. Stir until smooth. Set aside.
Add all-purpose flour, baking powder, baking soda, ground cinnamon, ground nutmeg, all-spice, and fine sea salt to a large mixing bowl. Whisk to combine.
Add the flour mixture, chocolate and walnuts to the sugar mixture. Fold in with a large spatula. Avoid over mixing.
Divide the banana bread batter between the 2 prepared pans.
Bake for 60 minutes in preheated oven. Bread will be golden on top, firm to the touch, and a toothpick inserted into the center will come out clean. If not, bake 5 additional minutes and recheck.
Remove bread pans from the oven and cool on wire racks. Remove bread from pans to slice.
Store bread in pans for several days, covered with foil.