Preheat the oven to 350F. Generously grease a bundt pan with coconut oil or cooking spray.
Combine all the dry ingredients in a food processor. Pulse to evenly combined. Add all the wet ingredients and process until smooth. (You can also do this in a stand mixer, just be sure the bananas and very finely mashed.) Stir in the chocolate chips.
Pour the batter into the prepared bundt pan. Bake for 40-45 minutes, until a toothpick inserted into the center of the cake comes out clean.
Allow the cake to cool for 15-20 minutes before inverting. Run a knife along the sides and middle of the cake to help it come out of the pan, then invert onto a cake plate. Let it cool completely before topping with the glaze.
For the glaze, combine the chocolate chips, coconut oil, and honey in a small glass bowl. Heat in the microwave on half power stirring every 15 seconds, or over a pan of boiling water until melted and smooth. Stir in the arrowroot powder. Allow to cool slightly before drizzling over the cake. Drizzle over the cake and sprinkle with mini chocolate chips, if desired. Enjoy!