Preheat your oven to 180°C (350°F) and grease a 23x13 cm (9x5 inch) loaf pan.
In a large bowl, mash 3 ripe bananas until smooth.
Add 60 ml (1/4 cup) almond milk, 80 ml (1/3 cup) vegetable oil, and 1 teaspoon vanilla extract to the mashed bananas. Mix well.
In a separate bowl, combine 200 grams (1 1/2 cups) whole wheat flour, 100 grams (1/2 cup) granulated sugar, 1 teaspoon baking soda, 1/2 teaspoon salt, and 1/2 teaspoon cinnamon. Mix well.
Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
Fold in 75 grams (1/2 cup) chopped almonds or walnuts (optional).
Pour the batter into the prepared loaf pan and smooth the top.
Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.