Banana gingerbread

Banana gingerbread

Total Time
1 hr 55 min
15 min
40 min
Both ginger and molasses—two cornerstone ingredients in the Caribbean islands—make their way into this quick bread, giving it a rich color and flavor. It even has two kinds of ginger, both fresh and ground, to bring an extra complex flavor. The banana adds moisture and sweetness. It’s a subtly sweet and spicy breakfast option that will go well with your morning coffee, or as a lovely afternoon treat with a cup of tea.


Cooking spray

1 spray(s)

Whole wheat flour

2½ cup(s)

Ground ginger

1 Tbsp

Baking powder

2½ tsp

Ground cinnamon

1 tsp

Kosher salt

½ tsp


1 cup(s), overripe, mashed


2 large egg(s)

Plain unsweetened almond milk

½ cup(s), fat-free or 1%

Packed light brown sugar


Blackstrap molasses

2 Tbsp

Minced ginger

1 Tbsp, heaping tbsp peeled fresh grated


  1. 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.
  2. 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.
  3. 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.
  4. Serving size: 1⁄2- to 1-inch-thick slice