Combine ½ cup milk with 1 tablespoon vinegar and set aside.

In a separate bowl, mix together all-purpose flour, baking powder, baking soda, salt, and cinnamon. Set aside.

Smash the bananas until smooth. Add the eggs and mix well.

Stir in the brown sugar, white sugar, coconut oil, and vanilla extract. Mix until combined.

Add the milk mixture and stir until combined.

Toss the chocolate chips with a little flour to prevent them from sinking in the batter.

Gently fold the wet and dry ingredients together, being careful not to overmix. Fold in the flour-coated chocolate chips.

For muffins, portion the batter into paper-lined muffin cups. For a loaf, line the pan with parchment paper for easy removal. Sprinkle additional chocolate chips on top if desired.

Preheat the oven to 180°C (350°F).

Bake muffins for about 30 minutes or a loaf for 1 hour. Check for doneness by inserting a toothpick into the center; if it comes out clean, the bread is done.

Remove from the oven and let cool in the pan for a few minutes before transferring to a wire rack to cool completely. Enjoy!