Preheat your oven to 180c and line a loaf tin with baking paper.
In a food processor, combine the bananas, coconut sugar, agave and vegan butter, then blend until smooth.
Combine all of the dry ingredients in a large mixing bowl, then fold through the wet ingredients to create a smooth cake batter.
Gently mix through the walnuts and chocolate chips, then pour the mixture into your loaf tin.
Bake the banana bread in the oven for around 40 minuets, then allow to cool completely.
To make the frosting, mix together the cashew butter, agave syrup, spices and a dash of non dairy milk.
Once your frosting is nice and smooth and the loaf has cooled, spread the icing over the top and garnish with some extra walnuts. Serve with a warming cup of hot cocoa and enjoy!