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 350°f lightly butter a 5×9-inch loaf pan and line bottom with a piece of parchment paper, cut to fit. beat prunes and bananas until very smooth. add eggs and whirl to combine. in a large bowl, sift together flour, cocoa, baking powder, instant coffee, and baking soda. stir in banana mixture until evenly moistened. stir in chocolate chips. scrape the thick batter into pan and spread level. bake bread until a toothpick inserted in the center comes out a little chocolatey but not gooey, 40 to 50 minutes. loosen bread from pan with a knife and invert onto a rack. remove parchment. turn bread right-side-up and let cool at least 1 hour before slicing.