Preheat your oven to 375°F/190°C and prepare a bread loaf pan with nonstick spray.
In a small bowl, combine the nondairy milk and apple cider vinegar. Set it aside for at least 5 minutes so that it begins to curdle (similarly to buttermilk).
Combine the dry ingredients (flour, sugar, cocoa powder, baking powder, baking soda, cinnamon, nutmeg, and salt) in a medium bowl and whisk to combine.
In a large bowl with a whisk or using a stand mixer with a whisk attachment, whisk the bananas until they are mashed and no large chunks remain.
Add the melted butter, maple syrup, and vanilla extract to the bowl with the bananas and mix to combine.
Pour the dry ingredients into the wet and stir until just combined and you no longer see dry flour. Be careful not to overmix.
Fold in the chocolate chips.
Pour the batter into the prepared loaf pan and level the batter out by tapping the pan against a solid flat surface a few times. You can also use a rubber spatula to make sure the batter is evenly spread.
Bake at 375°F/190°C for 55-65 minutes or until a toothpick inserted in the center comes out clean.
Remove the pan from the oven and allow the bread to cool in the pan for 15 minutes before removing.
