Preheat the oven to 175 ̊C. Grease and line a bread tin with wax paper so that there is an overhang on both sides.
Place the flour, cornstarch, cacao, baking powder, bicarbonate of soda and salt in a bowl and whisk together.
Mash the bananas with a fork. Add to a measuring jar along with the non-dairy milk, oil, sugar, vanilla extract and apple cider vinegar. Stir well to combine.
Pour this mixture into the flour mixture and stir until just combined.
Fill the batter into the lined bread tin. Drizzle on a few tablespoons of tahini. Bake for about 40-50 minutes, or until a toothpick inserted in the middle comes out clean. Make sure you don’t bake for too long or it will be dry.
Let cool completely in the pan. Then using the parchment paper to remove it.
Slice and serve with tahini, maple syrup, fresh bananas and cacao nibs