preheat oven to 350°F (175°C). grease a standard loaf pan with vegan butter or line with parchment paper.

combine wet ingredients: in a bowl, mix the melted vegan butter, maple syrup, vanilla extract, and apple cider vinegar. stir in the mashed bananas until fully combined. then, fold in the dry ingredients without over mixing.

bake: pour the batter into the prepared loaf pan, smoothing the top with a spatula. bake for 50-52 minutes, or until a toothpick inserted into the center comes out clean. check at about 45 minute mark and make sure you adjust baking time for pan size. I used a 1 lb loaf pan but if yours is larger, baking time will be shorter.

cool: let the banana bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

enjoy: brush with melted vegan butter if wanted and sprinkle with a little coconut sugar and cinnamon.

storage: store the banana bread in an airtight container at room temperature for up to 3 days. for longer storage, refrigerate it for up to a week or freeze individual slices for up to 3 months.