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Preheat the oven to 350 °F (180 °C). Line a 9-inch x 5-inch loaf pan with parchment paper. Slightly oil the paper with cooking spray.
Before you start, check the note 1 below to learn how to make your own ground pistachio.
Mash the bananas, pack them in a measuring cup to measure exactly 1 cup + ½ cup, and place them in a mixing bowl.
Stir in the oil, maple syrup, vanilla extract, and almond extract until well combined.
Fold in flour, ½ cup of pistachio ground made before (note 1), salt, baking powder, and baking soda, and use a rubber spatula to combine. It should form a thick, smooth banana bread batter.
Transfer the batter to the prepared loaf pan.
In another bowl, stir melted vegan butter, raw sugar, almond extract, and ground pistachios.
Pour the pistachio cream mixture over the bread and swirl the batter a few times using the tip of a knife or a spoon.
Bake on the center rack for 50-60 minutes at 350 °F (180 °C). If the top of the bread darkens too fast, foil the pan after 30 minutes. Bake until a toothpick inserted in the center comes out clean.
Let the bread cool down in the pan for 10 minutes, then release it and let it cool completely on a wire rack for about 2 hours before slicing. Don't slice the bread when it's warm or it will be fragile and fall apart.