Preheat the oven to 180 degrees Celsius/ 350 degrees Fahrenheit. Line a small loaf pan (20 x 10 cm/ 8 x 4 inch) with parchment paper.

Combine the nut milk and the vinegar and set aside. If using buttermilk, leave out the vinegar.

Combine the flour, baking soda, salt, and cinnamon in a large bowl.

In another bowl or on a large plate, mash the bananas very well using a fork. Set both aside.

Cream together the soft coconut oil, brown and white sugar. Add the mashed bananas, the vanilla extract, and the milk mixture. Mix well, add the flour slowly and incorporate it, taking care not to over mix the batter.

Pour the batter into the prepared tin and bake for about 70 minutes or until a toothpick inserted in the middle of the cake comes out clean. Don't forget to check from time to time; if the crust of the bread starts getting too dark too soon, cover it loosely with a piece of foil.

Leave the vegan banana bread in the tin for about 15 minutes. Then, remove from the baking dish and let cool completely on a wire rack. Dust it with icing sugar before serving, if you wish.