Heat your oven to 180°C/fan 160°C/gas mark 4 and line a loaf tin with baking paper.
Mash the bananas with a fork in a large mixing bowl, then beat in the coconut sugar, coconut oil and vanilla extract.
Combine all of the dry ingredients, then fold these into the wet mixture.
Stir through ⅔ of the chocolate chips and transfer the mixture into the loaf tin. Sprinkle the remaining chocolate chips on top and place the loaf into the oven to bake for 25 minutes. Cover with tin foil, then bake for an additional 20 minutes until golden brown and a skewer comes out clean.
Transfer to a wire wrack and allow to cool.
For the frosting, mix together the cashew butter, agave syrup and gradually pour in a little of the Califia Farms Coffee whilst mixing until you’re left with a smooth, creamy frosting.