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Preheat oven to 350d. Generously grease bundt pan.
In a medium sized bowl whisk dry ingredients together.
In the bowl of a stand mixer beat together mashed bananas and eggs.
Add maple syrup, olive oil vanilla, yogurt and lime juice. Mix together until homogenous.
Add dry to wet and mix until no dry remains. Scrape the bowl to ensure no dry ingredients are left behind.
Use an ice-cream scoop to evenly distribute batter into bundt pan. Tap the pan on the counter to release air bubbles and to even batter out.
Bake for 45-47 minutes or until a toothpick comes out clean with a few crumbs.
Cool in the pan for 10 minutes before turning out onto a wire rack to cool.
To make the healthy frosting add cream cheese to bowl of standing mixer. Beat with the paddle attachment until smooth. Add remaining ingredients and beat again until smooth and creamy. Use a small spatula to spread frosting. Sprinkle with pistachios and rose petals.
To make the icing add cream cheese to a bowl of a standing mixer. Add ½ cup of powdered sugar at a time. Add in matcha, milk or cream and salt and beat again until smooth. Drizzle over cake and sprinkle pistachios and rose petals if using.