Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
In a large mixing bowl, cream together the softened unsalted butter and granulated sugar until light and fluffy.
Add the eggs one at a time, beating well after each addition.
Stir in the mashed ripe bananas and pure vanilla extract until well combined.
In a separate bowl, whisk together the all-purpose flour, almond flour, baking soda, baking powder, and salt.
Gradually add the dry ingredients to the banana mixture, alternating with the whole milk, beginning and ending with the dry ingredients. Mix until just combined.
Pour the batter into the prepared cake pan and smooth the top with a spatula.
Sprinkle the sliced almonds evenly over the top of the batter.
Bake in the preheated oven for 45 to 50 minutes, or until a toothpick inserted into the center comes out clean.
Remove the cake from the oven and allow it to cool in the pan for 10 minutes.
Transfer the cake to a wire rack to cool completely before serving.