Well Made by Kiley

Preheat oven to 350F. Spray a 9x5” load pan with baking spray (I used @chosenfoods Avocado Oil Spray), then line with parchment paper; set aside.
In a large bowl, whisk together the flour, baking soda, salt, ginger, cinnamon, clove, and nutmeg.
In a separate medium bowl, mash the bananas until smooth.
Add the eggs, oil (I used @chosenfoods Avocado Oil), molasses, and brown sugar to the bananas. Whisk together to combine.
Add the wet ingredients to the dry, and mix with a wooden spoon until just combined.
Pour the batter into the prepared loaf pan.
Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
Remove from the oven and let cool for 10 minutes in the pan. Then gently run a knife along the edges of the pan, remove the banana gingerbread, and allow it to fully cool on a wire cooling rack.
While cooling, make the maple cream cheese glaze.
In a medium bowl, beat together the ingredients for the glaze.
Once the banana gingerbread is fully cool, drizzle the glaze on top and slice.
Enjoy!