Photo of Banana ginger bread by WW

Banana ginger bread

Points® value
Total Time
40 hr 15 min
15 min
40 hr
Both ginger and molasses—two cornerstone ingredients in the Caribbean islands—make their way into this quick bread, giving it a rich colour and flavour. It’s a subtly sweet and spicy breakfast option that will go well with your morning coffee.


Calorie controlled cooking spray

4 spray(s)

Wholemeal Flour

300 g

Ground Ginger

1 tablespoon(s), level

Baking powder

2½ teaspoon(s), level

Ground Cinnamon

1 teaspoon(s), level


150 g, overripe & mashed

Egg, whole, raw

2 large, raw

Unsweetened almond drink

120 ml

Egg, whole, raw

2 large, raw

Light Brown Sugar

65 g


2 tablespoon(s)

Root Ginger

1 tablespoon(s)


  1. Preheat the oven to 170°C. Grease a 900g loaf tin with cooking spray and line with baking paper.
  2. In a medium bowl, whisk together the flour, ground ginger, baking powder, cinnamon and salt. In a large bowl, whisk the bananas, eggs, almond milk, sugar, molasses and grated ginger. Sift the dry ingredients into the wet ingredients and fold until blended. Scape the batter into the prepared tin.
  3. Bake in the oven for 40-45 minutes, until the bread is puffed and lightly golden brown and a skewer inserted into the centre of the cake comes out clean. Lift the bread from the pan. Let cool completely on wire rack before slicing.