Coat a 9×5-inch loaf pan with nonstick spray. Line pan with parchment paper, leaving a 2-inch overhang on two sides; coat paper with nonstick spray.

Whisk together flour, baking soda, salt, cinnamon and ginger.

In a separate bowl, mash bananas until very smooth. Add eggs, honey, buttermilk, oil and vanilla and whisk until smooth.

Add the flour mixture to banana mixture and mix just until combined. Scrape batter into prepared pan, smooth top, and bake until dark brown on top and a toothpick inserted in the center comes out clean, 55–60 minutes, rotating halfway through baking.

Let bread cool in pan on wire rack 10 minutes. Turn bread out and let cool completely on wire rack.