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: coat an 8" inch loaf pan with nonstick cooking spray and set aside. mash bananas and set aside. in a medium bowl combine all-purpose flour, wheat flour, baking powder, baking soda, cinnamon, and salt. set aside. in a large bowl coming egg whites, banana, sugar, and oil. once mixed well, add flour mixture all at one time to banana mixture. stir until moistened. the batter should be lumpy. spoon mixture into pan. bake at 350 degrees for 45 to 50 minutes. test doneness by inserting a wooden toothpick near the center of the bread. cool in pan for 10 minutes. remove from pan and cool completely on the wire rack.