Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: preheat oven to 350°f. grease 9 x 5 inch loaf pan. sift flour,baking powder, baking soda, salt, ginger, allspice and nutmeg together in bowl. add lemon zest and almonds. stir until combined. set aside. beat butter in large mixing bowl until soft and creamy. beat in sugar until light and fluffy. add eggs and beat until thoroughly blended. beat in flour mixture alternately with bananas until mixture is well blended. pour into prepared pan. bake in center of oven 1 hour to 1 hour 5 minutes, or until toothpick inserted in center comes out clean. cool in pan on wire rack 10 minutes. invert from pan and cool completely on rack. variation: banana-walnut or -pecan bread: omit almonds. add 3/4 cup coarsely chopped walnuts or pecans with bananas.

Target recipe: preheat oven to 350f and grease bread pan. (8 1/2 x 4 1/2) all ingredients should be at room temperature for best results. sift the flour, then measure. resift flour with baking powder. in a seperate bowl, beat shortening, sugar and lemon zest together until creamy. beat in eggs and banana. add the dry ingredients about 1/3 at a time, mixing to combine after each addition. fold in nuts. pour batter into the pan and bake about 50-60 minutes, until a toothpick inserted into the center of the loaf comes out clean. let cool before slicing.