Preheat the oven to 350°F (176°C) and line a 9 x 5 x 3 inch loaf pan (23 x 13 x 7cm)
For the Dry Mixture
In a medium bowl, whisk the flour, baking powder, baking soda and salt until well combined.
For the Wet Mixture
In a large mixing bowl, cream the butter. Add the coconut sugar, maple syrup, almond milk, bananas, lemon juice, egg replacer and vanilla and beat until combined. The butter will separate because of the liquid, this is normal.
Stir the dry ingredients into the wet until just combined. Don’t over do it or the bread will be tough.
Spoon the dough into the pan and smooth it out into the corners. Bake for an hour, or until a long wooden toothpick comes out clean when inserted into the center of the bread. Cool for 10 minutes then remove the bread from the pan and let cool on a wire rack.
The Nutrition Facts are an estimate only. You can freeze the bread for up to 3 months.