1. Pour the vinegar in a cup. Add the soy milk. Let sit at room temp for about an hour until it curdles. When it’s ready, proceed with the recipe.
2. Preheat oven to 350 degrees Fahrenheit (180 degrees Celsius).
3. In a large bowl, combine the flour, baking soda, salt and sugar, stirring with a whisk.
4. Make a well in the center. Add the oil, apple sauce, bananas, sour soy milk (above), eggs and cinnamon. Fold all ingredients together well.
5. Pour half of batter into a standard-size loaf pan lined with Gefen Parchment Paper. Distribute chocolate chips evenly over batter. (I prefer mini chips here) Cover with the rest of the batter.
6. Slide into the oven and bake for at least an hour or until a toothpick inserted in the center comes out clean. Cool completely before slicing.
Tips: When bananas get too ripe and I have no customers for them, I peel them and freeze them. It is exactly with such bananas that I made this bread!
FYI: You can melt the chocolate chips in the microwave if desired, and drizzle all over the batter, instead of using them whole. This creates a real ribbon of chocolate in the center.
For an even healthier version, after measuring the 2 cups of flour, remove a few tablespoons of it and substitute with 1 tablespoon wheat germ, 1 tablespoon ground flaxseed, and 1 tablespoon oat bran. Adjust quantities/ingredients to your preference.