Preheat the oven 365 F. Grease loaf pan and line with parchment paper.
Mix apple cider vinegar and soy (almond) milk and set aside ( it will be used as a vegan buttermilk substitute).
In a large bowl, use fork to smash bananas. Mix canola oil, buttermilk, and vanilla extract and set aside. In a separate bowl, which together the flour, sugar, baking powder, salt and gingerbread spices.
Pour the banana mixture into the dry ingredients and stir gently until combined.
Pour the batter into the loaf pan. Bake for 30 min, or until well risen and a toothpick inserted into the center comes out clean. Leave to cool completely before slicing.
Tip: for the lemon glaze (optional) sift confectioner's sugar (80g) into a bowl and stir in the lemon juice (1-2tbsp) until smooth. Dizzle over the cooled cake.