Instructions for moist Chiquita Banana Gingerbread Squares Recipe
Preheat oven to 350 degrees F. Spray an 8x8" pan with nonstick baking spray or line with nonstick foil; set aside. Combine ginger, cinnamon, finely ground pepper and salt. Blend the spices and salt together into a fine powder using a blender, spice grinder, or a mortar and pestle. Place in a medium mixing bowl and stir in flour and baking soda; set aside. In a large bowl beat egg whites until frothy. Beat in sugar and oil until smooth. Stir in mashed bananas and molasses; beat for 1 minute. Add in dry ingredients and beat until combined. Pour the gingerbread batter into the prepared pan. Bake in the center of the oven for about 25 minutes. A toothpick inserted in the center of the loaf will come out clean when done. Remove from oven and cool. Cut into squares and serve.
Serving suggestions: top with Greek nonfat vanilla yogurt, whipped cream or a dusting of powdered sugar mixed with cocoa powder.
*For a more intensely spiced gingerbread double the ginger, cinnamon and pepper. Make sure the pepper is very finely ground.