Preheat the oven by setting it to 350°F (175°C).

Mash the ripe banana in a mixing bowl until smooth. Blend in the fat-free milk, Greek yogurt, and almond extract.

Whisk the egg in a small bowl, then pour about two-thirds of it into the wet mixture. Stir gently until combined.

Mix the dry ingredients together in another bowl: oat flour, old-fashioned oats, baking powder, salt, and protein powder. Fold this mixture into the wet ingredients.

Prepare an 8x8 baking dish by lightly spraying it with olive oil or lining it with parchment paper. Pour the oat batter into the dish.

Create the almond cream by combining almond flour, the remaining egg, almond extract, and milk. Mix until smooth and dollop onto the oat mixture.

Sprinkle the sliced almonds over the top.

Bake for 20-25 minutes or until the center is set and the top is golden brown.

Dust with powdered sugar before slicing into squares.