Gather your mise en place; get together all of the equipment needed for the recipe and gather your ingredients.

Heat the oven to 350° F. Coat the mini loaf pans with nonstick spray.

Mash the bananas in a bowl until very smooth with a whisk. 

In a medium bowl, whisk together the flour, cinnamon, ginger, baking soda, and salt. Set aside.

In a separate bowl, combine the mashed bananas, eggs, honey or brown sugar, yogurt, olive oil, and vanilla extract. Whisk until the mixture is smooth and well blended.

Add the dry ingredients to the banana mixture. Stir gently with a This word has been an eternal struggle amongst Growing Chefs staff. Is it a flipper? Is it a mixer? Is it offset? All I can tell you is that it is a cooking utensil with a wide, flat blade that is not sharp.spatula just until everything is combined. Be careful not to overmix.

Scoop the batter into the prepared pans, filling each cup about three-quarters full.

Sprinkle a tiny pinch of turbinado sugar on top of each muffin if you would like a little sparkle and crunch.

Bake for 20 – 25 minutes, or until the tops are lightly browned and a toothpick inserted into the center of a loaf comes out clean.

Let the loaves cool in the pan for about 5 minutes, then transfer them to a cooling rack to cool completely.