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: 1. spray an 8x4x2 inch loaf pan with nonstick coating. set aside. in a medium bowl stir together the flour, baking powder, baking soda, cinnamon, and salt. set aside. 2. in a large mixing bowl stir together the egg whites, banana, sugar, and oil. add flour mixture all at once to banana mixture. stir just until moist. 3. spread batter in prepared pan. bake in a 350 oven for 45-50 minutes or until a toothpick inserted near the center comes out clean. 4. cool the bread in the pan on a wire rack for 10 minutes. remove from pan; cool completely on rack.wrap bread in foil or plastic wrap; store overnight. makes 1 loaf.