Preheat the oven to 350°F. Line an 8x4" loaf pan with parchment paper. If you are making the maple cream frosting, get out your stick of butter to allow it to come to room temperature.
In a large mixing bowl combine the avocado oil, coconut sugar, eggs, molasses, and banana. Stir or beat with hand mixers until smooth.
Add the cassava flour, salt, baking powder, baking soda, cinnamon, ginger, and cloves. Stir until everything is combined.
Pour the bread batter into the loaf pan. Bake for 65-70 minutes. The bread is done when it bounces back when pressed gently and the edges are firm.
Let the bread cool for 10 minutes in the pan before removing the loaf to finished cooling on a cooling rack. If you are frosting the loaf, wait until it has cooled completely.
To make the frosting, beat together the maple syrup and butter. It will seem grainey at first, but keep beating for 2-3 minutes.
Once the mixture is creamy, add the arrowroot flour and milk. Continue to beat until the frosting becomes smooth again.
Frost the loaf and enjoy!