Banana Bread (vegan)

You just cannot ever have enough banana bread recipes.  And this is the perfect recipe for me to blog about since I haven't blogged since early summer.  Just haven't felt like it. No other reason but that!  Fall does inspire me to start baking again. I do love to bake. Apple pies and chocolate cakes and cookies.....Here now is a really good banana bread. Blog worthy!
Recipe from dairyfreecooking.about.com

2 cups all purpose flour
3/4 cups white sugar
1/2 cup brown sugar
3/4 t. baking soda
3/4 t. salt
3/4 t. cinnamon
1/2 cup plain soy milk or almond milk
1 t. apple cider vinegar
2 cups mashed banana, from about 4 very ripe large bananas
1/4 cup canola oil
2 T. maple syrup
1 t. vanilla extract
walnuts (optional)

Preheat oven to 350 degrees F.  Lightly oil a 9"x5" loaf pan and set aside.

In a medium sized mixing bowl, sift together the flour, sugars, baking soda, salt and cinnamon

In a large mixing bowl, whisk together the soy milk and cider vinegar and let stand for a few minutes.  Add the mashed banana, canola oil, maple syrup and vanilla extract, whisking until well combined.  Add the dry ingredients to the wet, mixing until just combined (do not overmix).

Fold in the walnuts if using and pour the batter into the prepared loaf pan.  Bake for about 1 hour, or until a toothpick inserted into the center comes out clean.  Allow bread to cool for about 10 minutes and removed from pan. At this point I wrap the bread tightly in plastic wrap and let it cool completely.  I usually wait until the next day to eat and enjoy it.  The plastic wrap really keeps in the moisture and flavor.