1 pinch of salt
2 (350 g) large ripe bananas or 3 medium
⅓ cup (85 g) peanut butter or sub other nut butter
⅓ cup (80 ml) dairy-free milk a little more if necessary
¼ cup (60 g) maple syrup or other syrup/sugar (*see notes)
1 tbsp apple cider vinegar or 2 tbsp lemon juice
⅔ cup (100 g) vegan chocolate chips
For the chocolate batter:
3 tbsp (20 g) cocoa powder
4-5 tbsp hot coffee or dairy-free milk
Instructions
Preheat the oven to 356 °F (180 °C). Lightly grease a 9-Inch (25×11 cm) loaf pan and line with parchment paper, leaving an overhang on the sides (*see step-by-step pictures above).
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