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Preheat the oven to 350 Degrees F.
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Spray a 12-cup bundt pan with nonstick baking spray.  Set aside.

In a large bowl, combine the maple syrup and oil and whisk vigorously with a whisk for 10 seconds. Whisk in the eggs to combine.

Add the yogurt, mashed bananas, and vanilla and whisk again to blend.

Add the flour, oat flour, baking powder, baking soda, and salt, and mix with a whisk or spatula until no clumps of flour remain.

Transfer the batter to the prepared bundt pan.

Bake for 65-80 minutes or until a tester comes out with just a few crumbs on it.  It will still be moist, it is banana cake after all, but should be cooked through.

Let the cake cool in the pan for 15 minutes before turning it out onto a cooling rack to cool completely before adding the icing.

While the cake cools, prepare the coffee icing:

In a medium bowl, whisk together the confectioners' sugar and salt with a fork to break up any clumps.  If your sugar has hardened some in the pantry, you’ll want to sift it to achieve a smooth glaze.

Add the yogurt and 1 tablespoon of the coffee and whisk until smooth. If you want a thinner icing and/or more pronounced coffee flavor, add the other tablespoon of coffee 1 teaspoon at a time until you’re happy with it.

Set aside until the cake is cool, then drizzle or brush the icing all over the top of the cake, letting some of it run down the sides. I like to do this on parchment and drizzle some of the icing that runs off back over the cake so as not to waste it.

Let it firm for 30-60 minutes before serving.