Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: preheat over to 350 degrees and butter a standard sized loaf pan. beat the butter, maple syrup, egg, banana and vanilla together (it will be a lumpy slurry). in a separate bowl, whisk the dry ingredients together. add them to the wet ingredients and mix to combine. add the pecans and mix until they’re integrated. scrape the batter into the greased loaf pan and smooth the top. bake at 350 degrees for 45-50 minutes. use a skewer or toothpick to test for doneness. eat warm from the pan. on the second day, it is best briefly toasted and buttered.

Target 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.