Preheat your oven to 350°F (175°C) and grease a loaf pan.

In a large bowl, mash the overripe bananas until smooth. Mix in melted vegan butter, maple syrup, almond milk, and vanilla extract until creamy.

Add baking powder, baking soda, cinnamon, and salt to the wet ingredients. Stir gently until just combined.

Incorporate all-purpose flour and rolled oats until no dry flour remains but still some streaks.

Pour half of your batter into the loaf pan, smooth it out, then spoon half of the cinnamon swirl mixture over it. Swirl with a knife.

Add the remaining batter on top, then top with the rest of the cinnamon swirl mixture and create swirls.

Bake for 50-60 minutes, checking for doneness around the 50-minute mark.

Cool in the pan for 10 minutes and transfer to a wire rack to cool completely. Mix powdered sugar, melted vegan butter, and cream cheese for optional frosting.