Preheat oven to 350 degrees F. Grease two 5x9 baking dishes with coconut oil or organic all-vegetable shortening.
In a medium mixing bowl, whisk together the flour, arrowroot powder, baking powder, baking soda, sea salt, cane sugar. cinnamon, and nutmeg.
In a large mixing bowl, mash the very ripe bananas with a large fork or potato masher. Add soy milk, applesauce, cashew yogurt with lemon juice stirred in, black sesame butter, and vanilla extract. Stir together well with a spatula.
Add the flour mixture to the wet ingredients. Stir and fold the mixture until combined. Stir in 1 cup of chocolate chips.
Pour the mixture into the 2 baking dishes. Top with additional 3/4 cup of chocolate chips
Bake in two 9x5 inch loaf pans at 350 F for 50-60 minutes. Check at 50 minutes. Press the top of the bread gently and it should spring back when the bread is done. Also, insert a wooden toothpick into the middle of each bread. The bread is done when moist crumbs or no crumbs come out. If raw batter comes out with the toothpick, keep baking and checking for doneness every 5 minutes.
Remove the banana bread from the oven and let cool for 20 minutes on a rack before serving. Approximately 16 slices from 2 loaves.