1) Preheat oven to 350 degrees Fahrenheit. Grease and flour bottom of 2 - 9x5x3" loaf pan and set aside.
2) In a medium bowl, whisk together flour, baking soda, and salt. In separate bowl, cream oil and sugar until light and fluffy. Prepare the egg substitute with the egg replacer and water. Add to oil and sugar mixture, and beat to incorporate. Blend in mashed bananas. On low speed beat in flour mixture. Combine almond (or soy) milk and vinegar together in a separate bowl. Then beat into combined mixture. Stir in nuts and vanilla, and pour into prepared pans.
3) Bake until a cake tester inserted into the center of the cake comes out clean, about 1 hour 10 minutes. Let rest in pan for 10 minutes, then go around edge of pan with butter knife. Turn out onto a rack to cool.
Source of recipe: This was originally my mother's recipe but I modified the ingredients to make it vegan friendly. :-)