Grease and flour (or use non-stick spray) a 9 x 5 inch loaf pan.
In a large bowl, sift together the flour, baking powder, baking soda, cinnamon, salt, nutmeg and ginger.
In a another bowl, whisk together the eggs with the sugar, and the oil.
Stir the roasted bananas with the wet ingredients and combine properly.
Add the wet ingredients to a well formed in the dry ingredients.
Quickly combine together until just moistened.
Immediately pour the batter into the greased pan and bake in a preheated oven for about 55-60 minutes or until a wooden skewer comes out clean.
Place pan on wire rack to cool for about 10 minutes.
Remove banana bread from pan to cool down completely.
Wrap the bread in plastic wrap and store overnight at room temperature before serving.
Prep time includes the time to roast the bananas.Please keep in mind that the nutritional information provided below is just a rough estimate and variations can occur depending on the specific ingredients used. *recipe lightly adapted from Better Homes and Gardens