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

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

In a separate bowl, whisk together the dry ingredients: baking powder, baking soda, cinnamon, salt, and gluten-free flour.

Fold the dry ingredients into the wet mixture gently and then add in the rolled oats.

For the cinnamon swirl, whisk together melted vegan butter, brown sugar, and cinnamon in a small bowl.

Pour half of the batter into the prepared pan, drizzle half of the cinnamon mixture, and layer the remaining batter and swirl.

Bake for 45-55 minutes or until a toothpick comes out clean from the center.

Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Prepare the glaze by mixing powdered sugar, melted vegan butter, and soft vegan cream cheese until smooth.

Drizzle the glaze over the cooled banana bread slices and enjoy!