Preheat oven to 350 degrees. Coat a loaf pan with cooking spray.
Combine the almond milk and apple cider vinegar in a small bowl. Stir briefly and set aside.
In a mixing bowl, combine the whole wheat flour, cinnamon, sea salt and baking soda.
In another mixing bowl, whisk together the avocado oil, maple syrup and vanilla.
Mash the bananas, and add them to the wet ingredient bowl.
Pour the milk mixture into the wet ingredient bowl, stirring everything together.
Combine the wet and dry mixtures together and mix well. Stir in the chocolate chips.
Pour the batter into the loaf pan. Bake for 55-65 minutes, or until the banana bread passes the toothpick test. I usually set my timer for 55 minutes, and then if it seems like it needs a bit longer, bake for another 5 minutes.
Allow the banana bread to slightly cool, then transfer the loaf to a wire cooling rack to cool completely.
Cut into slices and enjoy. Store banana bread in the refrigerator.
