Preheat oven to 350° and line a 9x5 bread pan with parchment paper, leaving a 1-inch overhang for easy removal. At this point, you should also melt the coconut oil and set it aside to cool.
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 the flour, sugar, baking powder, and baking soda together, then stir the dry ingredients into the wet ingredients. Last, stir the almonds in by hand.
Pour the batter into the bread pan and bake the bread for 45-50 minutes, or until a toothpick comes out clean. Leave bread in bread pan for 10 minutes, then remove the bread and place it on a cooling rack.
While bread is cooling, prepare the glaze: Place sliced almonds in a small skillet and toast them for 5-7 minutes, or until they're slightly golden brown; remove from the heat. Meanwhile, stir powdered sugar, milk and extract together with an electric mixer until smooth.
Once the bread has cooled, drizzle the glaze overtop, then sprinkle with the toasted almonds. Slice and enjoy!