Preheat your oven to 350 degrees F and line a 9x5 loaf pan with parchment paper. Spray it lightly with non-stick baking spray.
Add the flax seeds and warm water to a large bowl and mix to combine. Set aside for 5 minutes, or until the mixture is thickened and has a gel-like consistency.
Once the flax egg mixture is ready, mix in the mashed bananas, molasses, vegetable oil, and vanilla. Next, add the light brown sugar and mix to combine.
In another bowl, whisk together the flour, cinnamon, baking powder, ginger, nutmeg, and cloves. Add half of the dry ingredients to the wet and mix slowly. Then add the milk followed by the remaining half of the dry ingredients. Mix just until fully combined, you don’t want to overmix.
Transfer the batter to the prepared pan and sprinkle with coarse sugar (optional).
Bake for 40-45 minutes or until a toothpick inserted into the center comes out clean. Allow the loaf to cool for 10 minutes in the pan before removing it to a wire rack to cool completely.
Slice and enjoy. Store any leftovers in an airtight container in the fridge for up to three days.