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 degrees. lightly grease a 9” x 5” loaf pan with olive oil. line with parchment, leaving a 2-inch overhang on all sides. in a medium bowl, whisk to combine almond flour, coconut flour, baking powder, salt, cinnamon, cardamom, nutmeg, and cloves. place bananas in a large bowl. mash until smooth with a fork or potato masher. add olive oil, eggs, vanilla, and honey or other sweetener and mix to combine. add dry ingredients and stir until incorporated. add walnuts and coconut flakes and fold to combine. transfer to prepared loaf pan and smooth top. bake until a toothpick comes out clean and bread is lightly golden, about 40 minutes. lift parchment to remove from pan and let cool on a rack. slice and serve.