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: mix the flour, baking powder and salt. mix the sugar, shortening, and eggs together. stir in the bananas. add the dry ingredients and stir just until smooth. pour into a greased 9x5x3” loaf pan. bake at 350 degrees until firmly set when lightly touched in the center, about 50 to 60 minutes. bread may crack across top; that’s fine. cool on rack for 10 minutes and then remove from pan to continue cooling.