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: in a large bowl, combine the first six ingredients. in a small mixing bowl, beat the egg, bananas, oil and extracts. stir into dry ingredients just until moistened. fold in zucchini and nuts. transfer to three 5 3/4 in x 3 in x 2 in loaf pans coated with nonstick cooking spray. bake at 325 for 40-45 minutes or until a toothpick inserted near the center comes out clean. or, i also cook in one large loaf pan at 350 degrees for 50 minutes. cool for 10 minutes before removing from pans to wire racks.