A gluten-free spin on a beloved childhood treat, these iced banana bread bars are a healthier version of the classic. Made with oat flour and a simple powdered sugar and coconut milk glaze, they are perfect for a snack or a healthy breakfast.
Pre-heat oven to 350°F (175°C) and line a brownie pan with parchment paper. Set aside.
In a mixing bowl, add the mashed bananas, creamy tahini, maple syrup, eggs, and a splash of vanilla. Whisk until uniform.
In a separate bowl, combine the oat flour, a pinch of baking soda, a pinch of cinnamon, and a pinch of salt. Stir until well-combined.
Add the dry ingredients to the wet ingredients and mix until smooth. Stir through walnuts if desired.
Pour the batter into the prepared brownie pan. Bake for 45-50 minutes. Let cool completely before icing.
For the icing, mix 1 cup of powdered sugar with 2 tablespoons of coconut milk (from a carton, not a can) and whisk until well combined. Spread on the cooled cake and cut into slices.
