Whole wheat flour
1 cup(s), overripe, mashed
2 large egg(s)
Plain unsweetened almond milk
½ cup(s), fat-free or 1%
Packed light brown sugar
1 Tbsp, heaping tbsp peeled fresh grated
- Preheat oven to 350°F. Spray 9-by-5-inch loaf pan with nonstick spray. Line bottom with long strip of parchment paper that hangs over short sides of pan.
- In medium bowl, whisk flour, ground ginger, baking powder, cinnamon, and salt. In large bowl, whisk bananas, eggs, almond milk, sugar, molasses, and grated ginger. Sift dry ingredients into wet ingredients and fold until blended. Scrape batter into prepared pan, spreading evenly to sides of pan.
- Bake until bread is puffed and lightly golden brown and toothpick inserted into center comes out clean, 40 to 45 minutes. Let cool in pan on wire rack for 10 minutes. Using paper overhang, lift bread from pan. Let cool completely on wire rack before slicing.
- Serving size: 1⁄2- to 1-inch-thick slice