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Preheat oven to 375 degrees.
Pace bananas in a mixing bowl and mash until you have a thick pudding-like consistency.
Add all remaining banana bread ingredients to bowl and mix until well combined.
Grease two small loaf pans (8" x 2 ½") with coconut oil or line with parchment paper (alternatively you can use one larger loaf pan but this will increase cooking time)
Divide batter between both pans and bake for 25 minutes (if using 0% Greek yogurt) or 40 minutes (if using coconut yogurt) or until a toothpick pulls clean when tested.
While the banana bread is baking prepare the cashew cream cheese by soaking the cashews then draining and adding to a high speed blender with the remaining ingredients.
Blend until completely smooth, transfer to a bowl then set in the fridge to chill.
When bread is done baking, remove from oven and cool completely before frosting with the cream cheese and garnishing.
Slice and enjoy!