Preheat your oven to 177 Celsius (350F).

Secondly, grease two 20cm x 10cm loaf cake tins with vegan butter. Set aside.

Firstly, make your vegan buttermilk by mixing the apple cider vinegar into the soy milk. Let the buttermilk curdle for 8 minutes. While you are waiting, measure out your other recipe ingredients. 

To a medium mixing bowl, add the bananas, all-purpose flour, granulated sugar, baking powder, baking soda and salt. Combine well.

Pour in the curdled buttermilk to your dry ingredients along with the canola oil and vanilla extract. Fold the dry into the wet but avoid over mixing. Finally fold in the blueberries.

Equally, pour the banana cake batter into the prepared tins. Bake them in the centre of the oven for 20 minutes or until a skewer comes out clean.

Allow the cakes to cool fully in the tins for 15 minutes. Transfer them to a cooling rack.

Add the powdered sugar to a small bowl then add water one teaspoon at a time. The glaze will have a very thick consistency.

In a separate small bowl, squash the blueberries with the bottom of a fork until they become squashed and juicy. Mix the blueberries into the glaze until it turns a lilac colour.

Spoon your blueberry glaze over the banana cakes.