In a small bowl, whisk together the flax meal and water. Set aside.
Preheat the oven to 350 degrees. Spray a 9-by-13-inch baking pan with nonstick spray. Set aside.
In a medium-sized bowl, stir together the oats, TVP, flour, cinnamon, salt, and baking powder. In another bowl, whisk together the mashed banana, milk, maple syrup, and vanilla. Stir in the flax mixture. Stir in the peanut butter until completely combined.
Add the oat/flour mixture to the banana mixture. Pour the batter into prepared baking pan. Bake in the preheated oven for 25-30 minutes or until edges are lightly browned and center is set.
Remove from oven and allow to cool completely before cutting into 12 bars.
Store these tightly covered in the refrigerator or freezer, but you can keep them at room temperature for up to 4 days.
