Preheat the oven to 350°F (175°C).
Grease and flour or line a 8½ by 4½ inch (2 lb) loaf pan.
Peel and mash the bananas in a medium bowl.
Stir the molasses, sugar, buttermilk, egg and olive oil into the mashed banana. Set aside.
Sift the flour, baking powder, baking soda, salt, ginger, cinnamon, ground cloves and nutmeg together into a large bowl.
Stir in the banana mixture until thoroughly combined, but do not over-mix.
Pour the batter into the loaf pan and bake for 40 to 50 minutes, or until a skewer inserted in the centre of the loaf comes out clean.
Let the loaf cool in the pan for about 15 minutes and then carefully remove and cool completely on a wire rack.
To make the glaze:
Sift together the icing sugar and the ginger.
Gradually add the water, a bit at a time, until a creamy, drizzle-able consistency is reached.
Place a sheet of baking parchment or waxed paper underneath the wire rack with the cooled cake on it.
Drizzle the glaze over top of the cake.
Allow the glaze to set for at least a half hour before slicing.
Store your Banana Gingerbread Loaf in a sealed container at room temperature.