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Peel 2 ripe bananas, add to a bowl then mash with a fork.
Add 1 large egg, 150ml milk (any) & 1 tsp almond extract. Mix well.
Blend 100g rolled oats in a food processor & add to the bowl along with 100g self raising flour, then mix until combined.
In a separate bowl, prepare the frangipane by mixing 60g softened butter with 40g granulated sugar, 80g ground almonds, 2 tsp almond extract & 1 large egg.
Grease/line a cake or loaf tin, then spoon in half of the batter. Spoon over half of the frangipane mixture then swirl into the batter.
Repeat with the rest of the batter, swirling the remaining frangipane on top. Scatter a handful of flaked almonds on top of the loaf.
Air fry at 170C for 30-35 mins. If you have a bake setting on your air fryer use this, otherwise the regular air fryer setting is fine. You can check if it is cooked by inserting a skewer/sharp knife into the centre which should come out clean.
Alternatively oven bake at 170C fan/190C for 35-40 mins.
Once baked, allow to cool then dust the loaf with icing sugar. Either serve immediately or store in an airtight container in the fridge for up to 3 days.