Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: preheat oven to 375 degrees. cream margarine and sugar. add eggs, beating well. beat in bananas and vanilla until well blended. stir dry ingredients together; combine with first mixture. stir in yogurt and nuts. pour into 2 small (7 x 3") greased loaf pans or 1 large (9 x 5") greased loaf pan. if desired, sprinkle wheat germ over top. bake 1 hour for small loaves and 80 minutes for large loaf. do not underbake as the yogurt makes this very moist.

Target 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.