Preheat the oven to 350 degrees Fahrenheit.
Combine plant milk and apple cider vinegar in a small bowl to make vegan buttermilk. Allow to sit for 5 minutes.
60 g Plant Milk, 6 g Apple Cider Vinegar
Mash the bananas and sourdough starter together.
365 g Overripe Bananas, 100 g Sourdough Starter, active or discard
In a large bowl, combine the wet ingredients:
125 g Brown Sugar, 40 g Liquid Sweetener (Maple syrup, honey, agave syrup, etc.), 125 g Olive Oil, 60 g Plant Milk, 6 g Apple Cider Vinegar, 1 tsp. Vanilla Extract
In a medium bowl, combine the dry ingredients:
3 g Fine Sea Salt, 3 g Cinnamon, 230 g All Purpose Flour, 1/2 tsp. Baking Soda, 1/2 tsp Baking Powder, 40 g Cocoa Powder
Add the mashed banana and sourdough starter to the wet ingredients.
Pour the dry ingredients over the wet ingredients. Fold to combine. Be careful not to mix too much; just fold the ingredients until just combined. Let sit for 5 minutes. While your batter rests, grease your loaf pan. I like to use olive oil to grease the pan, as the main fat in the loaf is also olive oil.
Pour into a greased loaf pan. Top with as many dark chocolate chips as you'd like. To make a dramatic loaf, cover the entire top of the loaf with chocolate chips.
Dark Chocolate Chips, for the top of the loaf
Bake for 55-65 minutes, or until a toothpick inserted into the center comes out mostly clean. I advise not going the full 65 mins, as the outside of the loaf may overbake while cooling in the pan. However, use your best judgment based on the toothpick.
Once baked, allow to cool for 10 minutes in the pan, then flip the bread out onto a wire rack. Allow to cool for an additional 25-35 minutes, at least, on the wire rack, before slicing in!
