Peel and slice both bananas.

Freeze for at least 2 hrs.

Blend the frozen bananas in a food processor or blender. It will take a few minutes for the bananas to get smooth and creamy.

Add in the almond extract and matcha and blend until combined.

Add in the almonds and pulse until just combined.

The banana ice cream is ready to eat at this point, and it will be the consistency of soft serve. Or you can transfer the ice cream to an airtight container and freeze until firm like traditional ice cream.