Preheat oven to 350° F / 180° C. Line a loaf pan with parchment. Spray with non-stick cooking spray, and set aside.

In a large mixing bowl, combine butter and sugars. Use an electric mixer to beat until light and fluffy, then beat in eggs one at a time.

Add mashed banana, Greek yogurt, whipping cream, grated ginger, and vanilla extract to butter mixture, beating well after each addition.

In a separate bowl, combine flour, baking powder, baking soda, salt, and spices. Fold into the butter mixture until just combined.

Stir in the white chocolate.

Pour batter into prepared pan and 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.

Remove loaf pan from oven and transfer to a wire rack. Allow bread to cool in the pan for 15-20 minutes before turning it out onto the rack to cool completely.

Wrap 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.