Preheat your oven to 350°F (175°C) and grease a 9x5-inch loaf pan.

Mash 3 ripe bananas until smooth, then mix in 1/2 cup melted vegan butter, 1/4 cup maple syrup, 1/2 cup almond or oat milk, and 1 teaspoon vanilla extract until creamy.

Whisk together 2 teaspoons baking powder, 1/2 teaspoon baking soda, 1 teaspoon cinnamon, 1/2 teaspoon salt, and 1 1/2 cups gluten-free all-purpose flour in a separate bowl. Gradually add this to the wet mixture, stirring gently.

Fold in 1/2 cup rolled oats into the batter, ensuring even distribution without overmixing.

In a small bowl, combine 1/4 cup melted vegan butter, 1/4 cup light brown sugar, and 2 teaspoons cinnamon to create the cinnamon swirl mixture.

Pour half of the banana bread batter into the prepared loaf pan, drizzle half of the cinnamon mixture, then add the remaining batter and top with the rest of the cinnamon mixture, swirling gently.

Bake for 45-55 minutes until a toothpick comes out clean or with a few moist crumbs.

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

Prepare the glaze by whisking 1 cup powdered sugar, 2 tablespoons melted vegan butter, and 2 tablespoons vegan cream cheese until smooth, then drizzle over the cooled bread.