Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], 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. coat 8 1/2" x 4 1/2" loaf pan with cooking spray. combine flour, baking powder, soda, salt and cinnamon; reserve. on medium-high speed, beat bananas and sugar until blended. stir in egg. on low speed, beat in reserved flour mixture alternately with 1/3 cup milk until just combined. stir in pineapple. transfer to pan. bake 45 minutes or until pick inserted comes out clean. cool 10 minutes. transfer to rack; cool. combine confectioners' sugar, extract and remaining milk until smooth. pour over bread. sprinkle with coconut; garnish with fruit.