Heat 1 tablespoon of avocado oil in a large nonstick skillet over medium heat. Place the bananas in the pan and cook for 3 minutes, flip and cook for another 3 minutes or until the bananas are golden brown. Set aside.

Preheat the oven to 350℉ and line an 8x8-inch dish with parchment paper. Set aside.

Prepare the streusel topping. Add the rolled oats, flour, brown sugar, butter, and vanilla extract to a mixing bowl. Use a spoon (or your hands) and cut the ingredients together until a crumble forms. This may take 4-5 minutes. Set streusel topping aside for later.

Next, add the flour, baking powder, baking soda, salt, and cinnamon into a bowl and toss together. Set aside.

In a separate bowl, add maple syrup, avocado oil, vanilla extract, eggs, roasted bananas, yogurt, and almond milk and mix using an electric mixer.

Slowly add the dry ingredients to the wet and mix until combined.

Transfer the batter to the baking dish and top with the streusel topping. Bake the cake for 20 minutes, cover it with a tin foil tent, and bake for another 20 minutes. Remove the cake from the oven if the middle of the cake is mostly baked (it will continue to bake for a few minutes after you remove it from the oven).

While the cake is cooling, make the glaze. Mix cream cheese, powdered sugar, and milk until smooth using either a stand mixer or a hand mixer.

Remove the coffee cake from the oven and let it cool for 15 minutes before drizzling with glaze.