2-½cupswhole wheat flour (I used all-purpose flour)
1tablespoonground ginger
1-½teaspoonsbaking powder
1teaspoonground cinnamon
½teaspoonsalt
1cupmashed bananas (I used 3 bananas)
2largeeggs
½cupunsweetened fat free almond milk (I used vanilla almond milk)
⅓cuppacked light brown sugar
2tablespoonsmolasses
1heaping tablespoongrated peeled, fresh ginger
Instructions
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.
Recipe Notes
Variations:
No whole wheat flour? Use all-purpose flour instead. That's what I did.
No almond milk? Any milk—dairy or non-dairy—can be used instead.
No fresh ginger? Just skip it. Add another teaspoon or two ground ginger if you want.
Serving size: 1/14th of the recipe (a little over ½-inch thick slice)Click here to see your WW PersonalPoints for this recipe and track it in the WW app or site.3*PointsPlus (Old plan)
Nutrition Facts
WW Banana Gingerbread
Amount Per Serving (1 slice)
Calories 123Calories from Fat 9
% Daily Value*
Fat 1g2%
Carbohydrates 26g9%
Fiber 3g12%
Protein 3g6%
* Percent Daily Values are based on a 2000 calorie diet.