Preheat the oven to 325 degrees Fahrenheit. Spray a 9×5-inch loaf pan with cooking spray.
Prepare the banana bread: Mash bananas in a large bowl with a fork. Add brown sugar, molasses, oil, eggs, and 1/4 cup milk. Stir until combined. Stir flour, ginger, cinnamon, baking soda, allspice, and salt together in another bowl.
Stir flour mixture into the banana mixture until just incorporated. Pour into the prepared pan.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, 60 to 70 minutes. Let cool completely, at least 30 minutes. Turn bread out of the pan.
Whisk together the icing ingredients and drizzle over the cooled banana bread.
Directions
About
Notes:
Store banana bread covered at room temperature up to two days or refrigerate up to five days. For freezing, wrap cooled, un-iced bread tightly and freeze up to three months; thaw at room temp before adding icing.
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