1
Combine together the non dairy milk and apple cider vinegar; set aside.
2
Preaheat the oven at 350F/180C for 15 minutes. Line an 8×4 inch loaf pan with parchment paper and ligthly grease it with non stick cooking spray.
3
In a large combine together the flour, baking soda, salt and spice.
4
In another bowl, cream together the margarine and sugars. Then add the bananas, vanilla and milk-vinegar mixture.
5
Add the wet ingredients to the flour mixture. Mix in the nuts and stir until just combined.
6
Pour the batter in the prepared loaf pan and bake for about 60-70 minutes or until a toothpick inserted in the center of the bread comes out clean.
7
Remove the pan from the oven and place it on a cooling rack for about 15 minutes. Then transfer the bread from the pan to the rack and let it cool completely before slicing.
