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°f. spray loaf pan with non-stick cooking spray and dust with flour. grate lemon and set aside. in mixing bowl, mash bananas with a fork. in separate bowl cream together margarine and 1 cup sugar. in a another bowl, beat eggs. combine bananas, margarine mixture, and eggs and beat another 60 seconds. sift together flour, baking soda and salt. gradually add banana mixture to flour and mix well. add grated lemon peel and mix well. bake 50-60 minutes. remove from oven, leave in pan, and poke holes in top of loaf with fork. in small saucepan, squeeze juice from 1/2 lemon. mix in sugar and heat on medium high until syrupy. spoon over loaf and sprinkle with pecans. cool completely before removing from pan.