Preheat oven to 350°.
Use a fork to mash the bananas into the bottom of a bowl, removing as many lumps as possible.
Add the eggs, oil, milk, and almond extract to the bowl with the bananas and whisk to combine.
In a separate bowl, stir both flours, sugar, baking powder, and baking soda together, then stir the dry ingredients into the wet ingredients. Last, stir the almonds in by hand.
Grease a 9x5 bread pan, then pour the batter into the pan and bake bread for 45-50 minutes, or until a toothpick comes out clean. Leave bread in bread pan for 10 minutes, then run a knife along the edges and carefully invert it onto a cooling rack.
While bread is cooling, prepare the glaze: Place sliced almonds on a baking sheet and toast them for 7-10 minutes, or until they're slightly golden brown. Meanwhile, stir powdered sugar, milk and extract together.
Once the bread has cooled, drizzle the glaze overtop, then sprinkle with the toasted almonds. Slice and enjoy!