Preheat the oven to 350˚F (175˚C). Grease and line a9-inch loaf pan with parchment paper so that there is an overhang on both sides.
Place the flour, cornstarch, cocoa, baking powder, baking soda and salt in a bowl and whisk together.
Mash the bananas with a fork. Add to a measuring jar along with the non-dairy milk, oil, sugar, vanilla extract and apple cider vinegar. Stir well to combine.
Pour this mixture into the flour mixture and stir until just combined.
Fill the batter into the prepared pan. Optionally, sprinkle over chocolate chips. Bake for about 40-50 minutes, or until a toothpick inserted in the middle comes out clean. (If you want moist banana bread, make sure not to overbake it.)
Let cool completely in the pan. Then using the parchment paper to remove it.
If using another flour, such as oat flour or whole grain flour, keep in mind that your banana bread won’t get as fluffy and soft as when using a lighter flour. Also, please make sure to adjust the liquid by adding more non-dairy milk, if needed, because different flours absorb different amounts of liquid.
You can use any sweeteners you like, such as maple syrup, agave syrup, coconut sugar or other.