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. place the walnuts in a medium size mixing bowl. blend the bananas, raw honey, cinnamon and sea salt in a blender. blend until smooth. 2. pour banana mixture into the bowl with the walnuts and stir until the walnuts are evenly coated. spread this mixture on a teflex lined dehydrator sheet, dehydrate on 105 degrees for 24 hours. 3. store banana bread walnuts in a mason jar and enjoy on their own or as cereal with almond milk.