Preheat your oven to 180c and line a loaf tin with baking paper.
In a large mixing bowl, mash the bananas with the back of a fork, then beat in the coconutoil and sugar until the mixture is light and fluffy.
Crack in the eggs one at a time whilst mixing so that everything is fully incorporated.Next, fold through the dry ingredients so that you’re left with a beautifully smooth andchocolatey cake batter!
Pour the mixture into your tin and scatter the cherries throughout, pushing some of theminto the loaf. Bake this for around 45 minutes, until cooked through and a knife comes outclean.
Allow the cake to cool completely on a wire wrack whilst you whip up the frosting.For the decadent chocolate frosting, mix together the cashew butter, cacao powder andhoney. Then, drizzle in a little almond milk, mix, then repeat this so that you’re left with asmooth, spreadable consistency.
Lather the icing over your banana bread and garnish with a layer of the Picota cherries tofinish!