Preheat oven to 350 degrees F/ 325 degrees F convection.  Oil an 8 or 9 inch square baking pan.

In a large bowl, stir together oil, vanilla, sugar, and syrup until combined.  Beat in eggs one at a time.  Stir in half the flour, followed by the bananas.  Stir in the remaining flour, baking soda, cinnamon, and salt.  Finish the batter with the almond milk and hazelnuts.

Pour batter into the prepared pan and bake 30-40 minutes until golden brown and a toothpick inserted in the center comes out clean or with a few moist crumbs.  Serve warm or cool completely in the pan.  Blondies may be stored in an airtight container at room temperature for up to 4 days or frozen, wrapped in parchment and foil and placed in a zipper bag for up to 3 months.  Thaw in the microwave about 30 seconds.