4 very ripe bananas, mashed

3 cups organic all-purpose flour

1/2 cup pure maple syrup

2 teaspoons baking powder

1/2 teaspoon baking soda

2 teaspoons ground cinnamon

1 teaspoon ground nutmeg

Pinch of sea salt

1/2 to 3/4 cup almond milk (or other plant-based milk)

1 tablespoon apple cider vinegar

1 teaspoon vanilla extract

1/4 cup coconut oil, melted

1/2 to 1 cup vegan semi-sweet chocolate chips or chopped chocolate

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Preheat oven to 350°F (175°C). Grease or line a 9×5-inch loaf pan with parchment paper.
Mash ripe bananas in a large mixing bowl until mostly smooth.
Add maple syrup, almond milk, apple cider vinegar, vanilla extract, and melted coconut oil to bananas; stir to combine.
In a separate bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
Gradually fold dry ingredients into wet ingredients until just combined; do not overmix.
Fold in chocolate chips, reserving some for topping if desired.
Pour batter into prepared loaf pan and smooth top; sprinkle reserved chocolate chips on top.
Bake 55–65 minutes, until a toothpick inserted into the center comes out clean or with a few crumbs.
Cool in pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

You can swap up to 1/2 cup of all-purpose flour with whole wheat flour for added fiber.

For gluten-free, use a gluten-free flour blend with xanthan gum.

Add walnuts, pecans, or almonds for crunch.

Spice variations: try cardamom or ginger.

For indulgence, swirl vegan caramel into the batter.