Preheat your oven to 180c and line a muffin tray with paper cases.
In a bowl, mash the banana with the back of a fork, then beat in the coconut sugar and olive oil. Add the eggs one at a time and mix everything togteher.
Combine the dry ingredients in a seperate bowl, the fold these into the wet mixture unitl you're left with a smooth batter.
Divide the muffin mixture between the cases and pop these into the oven to bake for 15 minutes, until golden. Transfer to a wire wrack and allow to cool completely.
Meanwhile, mash the raspberries into a puree and stir through the agave to add a little sweetness. Once the cakes have cooled, cut away some of the centre of each cake (almost like coring an apple) and fill with a spoonful of the berry filling.
For the frosting, mix together cream cheese, cashew butter, coconut and agave then spread a generous amount over each of the cakes. Add some fresh berries to garnish and enjoy!