WW Banana Gingerbread Recipe

3 from 2 votes

While called Banana Gingerbread, with a full cup of mashed bananas I think this loaf might be better named Ginger Banana Bread.

Prep Time15

Cook Time50

Total Time1 5

Course: Bread

Cuisine: American

Keyword: ginger banana bread, gingerbread, holiday banana bread

Servings: slices

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.

Serving size: 1/14th of the recipe (a little over 1/2-inch thick slice)

WW Points: 4

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3 PointsPlus (Old plan)

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.