Vegan Chocolate Chip Banana Bread
1 Tsp of Apple Cider Vinegar
1\4 cup vanilla soy milk
3 over ripe bananas mashed
1\2 cup organic sugar
2 tbsp maple syrup
1\4 cup vegan butter (softened)
2 tsp vanilla
2 cups of flour (I did 1\2 cup almond flour and 1 1\2 cups of wheat flour)
1 tsp baking soda
1\2 tsp cinnamon
1\2 tsp pink salt
1 cup of vegan semi sweet chocolate chips
In a small glass bowl mix the apple cider vinegar and soy milk together and set aside a few minutes. Preheat oven to 350 and lubricate 2 loaf pans with coconut oil or vegan butter.
In a mixing bowl mash your bananas and add in sugar, maple syrup, vegan butter, and vanilla until well blended. Add in the soy milk\vinegar combo.
Add in all the dry ingredients and mix through out additions. Add the chocolate chips last folding them in.
Pour mixture evenly in between the two loaf pans. (You could use one for a bigger loaf but it takes longer to bake and my luck they always dry out more) Bake for about 45-hour depending on your oven. The tops should be firm and browning. Allow to cool completely before removing from pans. Store on the counter in an air tight container for up to 3 days. Top with optional cream cheese frosting and sprinkle more chocolate chips on top. If you top if wit the frosting, refridgerate when not being consumed.