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: sift together the flour, baking powder, baking soda and salt. with the electric beater on low, fluff the shortening in a small bowl, until soft and creamy. add the sugar gradually. beat in the eggs in a slow stream. with a fork, beat in 1/3 of the flour mixture, 1/2 the bananas, another 1/3 of the flour mixture, then the rest of the bananas, and finally the last of the flour mixture. fold in the walnuts. turn into a greased and floured baking unit or a 2 1/2 quart mold and cover. place on a rack in the slow cooker. cover the cooker, but prop the lid open with a toothpick or a twist of foil to let the excess steam escape. cook on high for 4 to 6 hours. cool on a rack for 10 minutes. serve warm.