Preheat oven to 350°F/180°C and place the oven rack just below the center. Use this temperature when using a glass pan. If using a dark metal pan, reduce the oven temperature by 25°F/18°C as it will bake faster on the outside than the inside.

To a mixing bowl sift the flour, baking soda, salt and cinnamon.

To another bowl cream the oil and sugar using a stand mixer, or hand mixer for about 2 minute. Add the eggs one at a time, beating well between additions. Add the mashed banana, almond milk and vanilla and mix well.

Mix in ½ of the flour on low speed mix until combined, then mix in the rest of the flour. Add the almonds and switch to a spatular to fold until there is no more white flour showing.. Do not over mix.

Spread the batter into the loaf pan evenly and bake for 60 to 70 minutes until the top is browned if using a glass loaf pan. If you are using a metal pan, baking time will be about 5 to 10 minutes less. Time will also depend on your oven. If the top is getting too brown, lightly cover with foil. When a toothpick is inserted in the center comes out clean. Remove from the oven and allow to cool on a wire rack for about 1 hour. Use the parchment paper to lift the bread out of the pan and cool on the rack.