Banana Cake with Creamy Protein Icing

Preheat oven to 350 F (175 C) and line an 8x8 inch pan with parchment paper. To make "flax eggs", mix 2 tbsp flax meal with 4 tbsp water and set in the fridge to gel. In a bowl, add 2 brown bananas and mash with a fork. Add 1/4 cup avocado oil (or other oil), 1/3 cup applesauce, 1/2 cup maple syrup, 1 tbsp vanilla extract, and the prepared "flax eggs" to the mashed bananas. Mix everything together until well combined. Add 1/2 cup coconut flour, 1 scoop vanilla protein powder (40g), 1 tsp baking powder, 1 tsp baking soda, and 1/4 tsp sea salt to the wet ingredients. Fold everything together until just combined, being careful not to overmix. Pour the batter into the prepared 8x8 inch pan and smooth the top with the back of a spoon. Bake at 350 F (175 C) for 14 minutes, or until the edges are browning and the top is cracking slightly. Allow the cake to cool completely before adding the icing. For the icing, add 1/3 cup coconut yogurt, 1/4 cup vanilla protein powder, 2 tbsp maple syrup, and 1 tbsp tahini to a bowl and whisk until smooth. Smooth the icing over the cooled cake. If the icing is too thick, you can thin it with 1 tbsp of almond milk at a time, depending on the consistency of your yogurt and protein powder.