Preheat your oven to 180c and line a loaf tin with greaseproof paper.
In a food processor, combine the bananas, coconut sugar, peanut butter, date syrup and vanilla and blend until smooth.
Add in the eggs, then blend again.
Pour in all of the dry ingredients and blend the mixture a final time, so that everything is fully incorporated and you’re left with a smooth cake batter.
Pour this into the loaf tin and bake in the oven for 35 minutes, then cover with foil and bake for a further 9 minutes.
Carefully remove the cake from the tin and allow to cool.
To make the peanut butter glaze, mix together the peanut butter, sweetener of choice and gradually stir in the coconut milk until you reach a creamy, spreadable consistency.
Once the cake has fully cooled, garnish with a layer of the frosting and whatever toppings you desire.
