Preheat the oven to 350F/175C
Lightly coat a 9x5" loaf tin with nonstick cooking spray or line with parchment paper to prevent the banana bread from sticking to the loaf tin.
In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon and salt.
In a separate bowl, whisk together the oil, egg whites, almond extract and honey. Add in the yogurt, stirring until no large lumps remain. Stir in the mashed bananas. Stir in the vinegar.
Now alternate between adding the flour mixture and milk, beginning and ending with the flour and stirring just until incorporated (for best results, add flour in 4 equal parts). Make sure to not overmix the batter!
If you want to add any ad-ins, now is the time to fold them in.
Spread the batter into the prepared loaf tin. Cover the top with foil, crimping the edges around the rim to seal. Make sure the foil won't touch the batter while baking!
Bake covered loaf for 30 minutes. Acting very quickly, remove the loaf tin from the oven and carefully remove the foil. Place the tin back in the oven and bake for another 30-35 minutes or until the top feels firm to the touch and a toothpick inserted in the center comes out clean or with a few crumbs attached.
Cool in the tin for 10 minutes. Now transfer to a wire rack to cool completely.