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 grease and flour pan (muffin or loaf pan). stir and toss together flour, salt, baking soda, set aside. in a large bowl combine margarine, sugar, eggs and bananas until well blended. add the combined dry ingredients until batter is thoroughly blended. pour into loaf pan or muffin tins.full recipe makes: 4 mini loaf pans ( 45 minutes).24 mini muffins (15-17 minutes)18 large muffins ( 25 minutes) 2 loaf pans ( 65-70 minutes) muffins and bread will turn dark brown, check center for doneness with a toothpick (should come out dry). remove from oven, let cool for 5 minutes before inverting.