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°. grease (8 1/2 x 4 1/2 in) bread pan with shortening (or pam for less fat). sift together: all purpose flour, double-acting baking powder, cinnamon, and salt. in a separate bowl: fully blend until creamy with the back of a spoon - shortening (i used crisco in bar form for easy measurement), sugar, and lemon juice. mash peeled ripe bananas with a fork (about 1 cup banana pulp). beat into wet sugar mixture: egg and the banana pulp. add dry sifted ingredients in 3 parts into the wet sugar mixture. beat the batter after each addition until it has a smooth consistency. spoon batter into the greased bread pan. bake 1 hr or until done (wooden toothpick comes out mostly clean from center of bread). cool bread before slicing.