Mash the bananas with the back of a fork or a stiff whisk until no large clumps remain.
In a large mixing bowl or in the bowl of a stand mixer, beat the eggs and coconut sugar until it's thick and creamy and the color resembles peanut butter.
Add the mashed bananas, cashew butter, and vanilla to the bowl and continue to beat until well incorporated.
Fold in the almond flour, cinnamon, and baking soda and powder into the cake batter.
Pour the gluten-free banana cake batter into a 9 X 13 inch baking pan lined with parchment paper or greased with oil.
To prepare the frosting, beat together the butter and cream cheese until light and creamy.
Add the cacao powder and 1 cup of the powdered sugar and continue to beat, scraping down the sides as needed.
Add the icing on top of the cooled gluten free banana cake and spread evenly using an uneven spatula.