Preheat oven to 375°F. Grease two 5x9 baking dishes with coconut oil or organic all-vegetable shortening and line the dishes with parchment paper so they hang over the edges.
Combine soy milk and apple cider vinegar in a liquid measuring cup or small bowl.
In a medium mixing bowl, sift together the spelt flour, organic cane sugar, cacao powder, arrowroot powder, baking powder, baking soda, sea salt, cinnamon, and nutmeg.
In a large mixing bowl, mash the bananas with a large fork or potato masher. Add soy milk with apple cider vinegar, applesauce, 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 two 9x5 inch loaf pans. Top with the remaining chocolate chips.
Bake for 50 to 60 minutes, checking for doneness at 50 minutes. 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. The edges should pull away from the sides of the pan.
Remove the baking dishes from the oven and let cool for 20 minutes on a rack. Remove with parchment paper before serving. Let cool completely before storage. Makes approximately 16 slices from 2 loaves.
Notes
Be sure to use the ripest bananas you can find, the spottier and darker, the better. At this point, they will start to soften inside. Perfect! Otherwise, the banana bread will not be as sweet as it could be. It's worth the wait to set some bananas aside until they ripen fully. Once your bananas are ripe, you can keep them in the fridge while you're waiting for them to turn dark.
If you wish, you can freeze the second loaf. You can store this cake, wrapped well, at room temperature for three days. It can be refrigerated for up to five days, or frozen (airtight) for one month. Wrap tightly in plastic wrap and aluminum foil before freezing it in an airtight freezer-safe ziplock bag. Let thaw in the fridge overnight.