Banana Gingerbread with Icing

Directions

1. 1Move oven rack to low position so that top of pan will be in center of oven. Heat oven to 350°F. Grease bottom only of an 8x4-inch loaf pan.
2. 2In a large bowl or the bowl of a stand mixer, whisk together flour, baking powder, baking soda, salt, ginger, pumpkin pie spice, cardamom and nutmeg.
3. 3In a separate, medium bowl, combine brown sugar, banana, molasses, buttermilk and oil. Pour wet ingredients into dry ingredients and stir with a wooden spoon (or paddle attachment) until just combined.
4. 4Pour batter into the loaf pan and bake about 45 minutes, or until a toothpick inserted in the center comes out clean.
5. 5Cool loaf in pan for 10 minutes, then cool completely out of loaf pan on a cooling rack.
6. 6When fully cooled, prepare icing; in a small bowl, whisk together powdered sugar, heavy cream and lemon juice until smooth. Pour through a sieve into another small bowl. Carefully pour icing over loaf (with a plate or parchment paper underneath to catch the extra drippings). Cool in refrigerator for 1 hour to allow icing to set before slicing.