• Pour the apple cider vinegar into a ¼ measuring cup. Fill the remaining cup with dairy free milk. Let set for 10 mins (this makes vegan buttermilk)
• Preheat your oven to 375 degrees. 

  Spray or grease a 4x8-inch loaf pan very well.
• In a large bowl, add the peeled bananas and using the back of a fork, mash them well. No large chunks should remain. Try to mash as much as possible. 
• To the bananas, add in the vegan buttermilk just made, melted butter, applesauce, and vanilla. Whisk together until smooth. 
• Mix in both of the sugars.
• Add peanut butter and beat until the mixture is combined.
• Scrape the bowl down and then sift in the flour, baking powder, baking soda, cinnamon and salt.
• Fold just until combined. 
• Add to the bowl chopped walnuts or vegan chocolate chips if adding, and gently fold just until combined. Do not overmix.
• Pour into greased bread pan and tap the bottom of the pan to ensure it's evenly leveled. Do not fill more than ⅔ full.

  *If you have too much batter, make mini muffins or similar with remaining batter after bread is done.
• Place in oven for 55-60 minutes on the center rack of the oven.  When done, a toothpick inserted into the center comes out clean. 
• *The top of the bread should be a deep brown color. If after 45 minutes, your bread needs more time, cover the top with foil and continue cooking in 5 minute intervals until the toothpick comes out clean.
• Remove from oven and place on a cool rack to cool completely before turning out.

For the Glaze

• While baking, make the glaze by adding powdered sugar to a bowl and whisk in a tablespoon of milk at a time until slightly runny (it should be thick). Add in the vanilla and whisk again. Add more milk until desired consistency if needed.
• Once bread has cooled, drizzle over the top.
• Store any leftovers in an air tight container for up to a 3-5 days.