Preheat the oven to 350°F and line a cupcake tin with liners.

Beat banana, vegetable oil, and the sugar together in the bowl of a standing mixer, with a paddle attachment, for about 2 minutes until all of the ingredients are combined.

Next, add one egg at a time, mixing until combined. When you add the third egg, add the vanilla in and mix until combined.

In a separate bowl, mix together the flour, salt, and baking powder.

On a low setting, mix half of the flour mixture in. Then pour the almond milk in. Then finish with the remaining flour mixture. I recommend using a spatula and folding in the last bit of batter to make sure everything from the bottom of the bow has been incorporated completely.

Using a spoon, or cookie scoop, fill the cupcake liners ¾ of the way full with batter. Bake for 18-20 minutes, or until a toothpick comes out clean. Allow to cool completely before frosting.