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

In a large bowl, combine mashed bananas, melted vegan butter, maple syrup, almond or oat milk, and vanilla extract. Stir until smooth.

In a separate bowl, whisk together baking powder, baking soda, cinnamon, salt, and flour. Fold into wet ingredients gently.

Gently fold in rolled oats into the batter.

In a small bowl, mix melted vegan butter, light brown sugar, and cinnamon to create cinnamon swirl mixture.

Pour half of the batter into the pan, drizzle half the swirl mixture over it. Add the remaining batter on top.

Drizzle the rest of the swirl mixture and use a knife to swirl it through the batter.

Bake for 45-55 minutes until golden brown and a toothpick comes out clean.

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

For the glaze, whisk powdered sugar, melted vegan butter, and softened vegan cream cheese until smooth.

Once cooled, drizzle the glaze over the banana bread and slice to serve.