Preheat oven to 350° F / 180° C. Line a loaf pan with parchment, allowing a 1-inch overhang on the longer sides. Spritz with nonstick cooking spray.

In a large mixing bowl or the bowl of a stand mixer, combine unsalted butter, brown sugar, and granulated sugar. Beat on medium-high speed until light and fluffy. Add the eggs and continue mixing until well-combined.

Add mashed bananas, Greek yogurt, whipping cream, grated ginger, and vanilla extract, mixing well after each addition.

In a separate bowl, stir together all purpose flour, baking powder, baking soda, kosher salt, and spices. With a rubber spatula, fold dry ingredients into wet, mixing until just barely combined.

Fold in the white chocolate.

Pour batter into prepared loaf pan. Bake for 70 – 75 minutes, or until a cake tester inserted into the center comes out clean. If top of loaf begins to brown too much, cover loosely with foil for the last few minutes of baking.

Cool in pan for 15-20 minutes before turning onto a wire rack to cool completely.

Wrap white chocolate banana bread in clingfilm/plastic wrap or foil and store at room temperature for up to three days, or in the refrigerator for up to one week. Banana bread also freezes well.