Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.

Combine the wet ingredients: 1 cup mashed ripe bananas, 1/4 cup melted vegan butter, 1/3 cup maple syrup, 1/2 cup almond or oat milk, and 1 teaspoon vanilla extract.

In a separate bowl, whisk together 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1 teaspoon cinnamon, 1/4 teaspoon salt, and 1 1/2 cups gluten-free all-purpose flour.

Gently fold the dry ingredients into the wet mixture, then add 1/2 cup rolled oats and fold until combined.

Prepare the cinnamon swirl by mixing 2 tablespoons melted vegan butter, 1/3 cup light brown sugar, and 1 tablespoon ground cinnamon.

Layer half of the batter in the loaf pan, drizzle half of the cinnamon mixture, add the remaining batter, and top with the rest of the cinnamon swirl, swirling gently.

Bake for 45-55 minutes, or until a toothpick comes out clean.

Let it cool in the pan for about 10 minutes before transferring to a wire rack.

Prepare the glaze by whisking together 1 cup powdered sugar, 2 tablespoons melted vegan butter, and 2 ounces softened vegan cream cheese until smooth.

Once cooled, drizzle the glaze over the top and let it set before slicing and serving.