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Preheat the oven to 350F. Grease a 9×5 loaf pan with cooking spray.
In a medium bowl, whisk together the dry ingredients. Mash the bananas together in a small bowl.
In the bowl of a stand mixer (or a large bowl with a hand mixer), add the butter and sugar. Beat with an electric mixer until fluffy and combined. Add the eggs, vanilla and almond milk and beat for 1-2 minutes until light and combined.
Add the ½ the dry ingredients and mix to combine. Add half the bananas and mix to combine. Repeat with the other ½ dry ingredients and bananas. (Adding them alternately helps the batter hydrate.) Fold in any mix-ins with a spatula.
Pour the batter into the prepared pan. Bake for 50-60 minutes until a toothpick inserted in the center of the loaf comes out clean.
Cool for five minutes in the pan. Gently turn out onto a cooling rack and cool completely. Enjoy! Store covered at room temperature.