Step 1: Preheat the oven to 150°C and grease a 19 x 9cm loaf tin.
Step 2: Place flours, almonds, baking powder, bicarbonate of soda and caster sugar into the bowl of a mixer such as a Kenwood or Kitchenaid. Mix on low speed for about 1 minute, to combine. If using a hand beater, mix the dry ingredients using a wire whisk until evenly blended.
Step 3: Add eggs, vanilla and melted Flora Buttery spread. Beat on medium speed for 3 minutes. Remove bowl from mixer and fold in milk and bananas by hand.
Step 4: Pour into the prepared tin and bake for 1 hour, or until a skewer inserted in the centre comes out cleanly. Cool in the tin. Keeps for up to 1 week in the fridge, freezes beautifully. Great toasted.