Ingredients

The following ingredients have 4 Servings
  • nonstick cooking spray
  • 2-1/2 cups whole wheat flour (I used all-purpose flour)
  • 1 tablespoon ground ginger
  • 1-1/2 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1 cup mashed bananas (I used 3 bananas)
  • 2 large eggs
  • 1/2 cup unsweetened fat free almond milk (I used vanilla almond milk)
  • 1/3 cup packed light brown sugar
  • 2 tablespoons molasses
  • 1 heaping tablespoon grated peeled, fresh ginger

Instruction

  • Preheat your oven to 350°F. Spray 9-by-5-inch loaf pan with nonstick spray. Line the bottom of your pan with a long strip of parchment paper that hangs over short sides of the pan.
  • In medium bowl, whisk together the flour, ground ginger, baking powder, cinnamon, and salt until well combined.
  • In large bowl, whisk together the mashed bananas, eggs, almond milk, sugar, molasses, and grated ginger.
  • Add the dry ingredients into wet ingredients and gently fold until blended. Scrape the batter into the prepared loaf pan and spread it out evenly.
  • Bake until your banana gingerbread is set and lightly golden brown and a toothpick inserted into center comes out clean, 45 to 55 minutes.
  • Remove from the oven and let cool in pan on wire rack for 10 minutes. Using the parchment paper overhang, lift bread from pan. Let cool completely on wire rack before slicing.