Iced Gluten-Free Banana Bars

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 loaf pan (brownie pan mentioned earlier, assuming either works).

Bake for 45-50 minutes and let cool completely before icing.

For the icing, mix 1 cup of powdered sugar with 2 tbsp coconut milk and whisk until well combined. Spread on the cooled cake and cut into slices.