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Preheat the oven to 200°C (180°C fan) gas mark 6. Line a 20 x 30cm high-sided baking dish with baking parchment.
In a large bowl, use an electric whisk or a fork to beat the bananas until smooth. Add the eggs, almond extract, maple syrup and whisk again, then add the milk, gently stirring with a spoon.
Next, add the oat flour, oats, ground almonds and baking powder. Stir with a spoon until completely combined, then pour into the prepared baking dish.
To make the almond topping, mix the almond butter, maple syrup, almond extract and ground almonds together in a small bowl, adding a splash of water to loosen the mixture if necessary (it should easily drop from a spoon).
Dollop spoonfuls of the topping on to the oat mixture, then, using a knife, swirl the topping across the mixture. Sprinkle over the flaked almonds, then bake for 30-40 minutes until the top has browned and the baked oats no longer wobble when the baking dish is jiggled.
Leave to cool in the dish, then sift over the icing sugar (if using), cut into six squares and serve with a dollop of yoghurt, a spoonful of almond butter and a drizzle of maple syrup, if you like.