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: heat oven to 350 degrees. lightly butter a 1 loaf baking pan (i keep a baggie of my empty butter wrappers in the fridge for ease of buttering any pan) combine well the dry mix in a large plastic bag. with a hand mixer combine wet mix in a large mixing bowl, blending well. pour increments of dry mix into wet mix, hand stirring each addition. add banana chips and toasted nuts to mixture, stirring well. top with chip and nut mix you may have set aside. bake for 1 hour- 1 hour 15 minutes or when a toothpick inserted, comes out clean. (loaf becomes dark golden) cool on a wire rack. remove from pan when cool and wrap. hide loaf well.