Pour the apple cider vinegar into a 1/4 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.
Oil your bread pan with coconut oil or spray.
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, brown sugar, melted butter, and vanilla. Whisk together until smooth.
Next, sift in the flour, baking powder, baking soda. Add in the salt.
Stir again just until combined.
In a small bowl, stir together the strawberries, strawberry jam, and lemon zest.
Add to the bowl, along with chopped walnuts 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.
Place in oven for 40-50 minutes. 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 let cool for 15 minutes in pan. Then carefully remove and place on a cooling rack until completely cooled.
Store any leftovers in an air tight container for up to a week.