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 350. spray 3 4 by 8 loaf pans with non-stick spray. mash bananas in a small bowl. set aside. mix together flour, baking powder, baking soda and salt in a medium bowl. set aside. in a large bowl, cream together margarine, crisco and sugars. mix in eggs and vanilla. slowly add flour mixture. mix in 2 1/4 cups of oats by hand. pour half of the batter into the pans. drizzle half of the honey over batter. top with remaining batter. sprinkle 1/4 cups of oats on each pan. drizzle with remaining honey. bake for 45-55 minutes. cool on wire racks in pans for 15 minutes. remove from pans and cool completely on wire racks.