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 325 degrees f (165 degrees c). grease and flour two 8x4 inch bread loaf pans. in a large bowl, beat eggs until light yellow and frothy. add oil, brown sugar, maple syrup, grated zucchini, bananas, and vanilla; blend together until well combined. stir in the flour, cinnamon, baking powder, baking soda, and salt. mix in the nuts and dates, if using. divide the batter evenly between the two prepared loaf pans. bake in the preheated oven until a toothpick inserted in the center comes out clean, about 45 minutes. allow to cool in the loaf pans on a wire rack before removing and serving.