1/2cupAlmond milk + 1 tsp Apple Cider Vinegar(You can use your favorite plant-based milk)
1/4cupvegan butter, melted
2Tbspspure maple syrup
1cupvegan chocolate chips, semi-sweet
Vegan chocolate chips, semi-sweet
Preheat your oven to 375 degrees Fahrenheit and line a loaf pan with parchment paper and lightly grease it using vegan butter or coconut oil.
In a bowl or measuring cup, add the milk and apple cider vinegar together, whisking until combined. Let it sit for 5-10 minutes until the mixture slightly thickens.
In a large bowl, combine the mashed bananas, melted butter, maple syrup, bourbon, vanilla, and Almond milk-AVC mixture, whisking them together until well combined.
Next, add in the flour, cocoa powder, baking powder, baking soda, brown sugar, cinnamon, and sea salt into the wet ingredients, stirring until just combined. NOTE: DO NOT OVER-MIX! Fold in chocolate chips.
Pour batter in the prepared loaf pan and evenly spread it out.
Gently place the sliced banana slices on top of batter (lightly pressing them in so they stay in place) and sprinkle the top of batter with chocolate chips.
Bake for 55-60 minutes, or until a toothpick or knife that is inserted in the middle comes out clean.
Once done, remove bread from oven and let it cool for 10-15 minutes before gently removing it from loaf pan to cool completely.
Once cooled, slice and enjoy!
Tips & Tricks
STORAGE: Refrigerate leftover bread by tightly wrapping it in foil paper or keeping it fully covered in a cake stand—lasts up to a week. Can also be stored at room temperature for up to 2 days.
SWEETENER: If you choose to opt out of maple syrup, you can always substitute with Agave syrup.
OIL: Instead of vegan butter, you can also use vegetable oil coconut oil, if preferred.
MILK: You can use any plant-based milk for this recipe. I love using Califia Farm’s Almond Vanilla or Oats + Roasted Almonds Milk or So Delicious Dairy-Free’s Almond Milk, however, you can use Soy, regular Almond, Macadamia, Coconut, etc.