Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], 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 degrees f butter and flour the bottom and sides of a 9 x 5 x 3 inch loaf pan. set aside. in a large bowl combine the flour, sugar, baking powder, baking soda, salt, cinnamon, and nuts. set aside. in a medium-sized bowl combine the mashed bananas, eggs, melted butter, and vanilla. with a rubber spatula or wooden spoon, lightly fold the wet ingredients into the dry ingredients just until combined and the batter is thick and chunky. pour batter into prepared pan. bake 55 t0 60 minutes, or until bread is golden brown and a toothpick inserted in the center comes out clean. place on a wire rack to cool and then remove the bread from the pan. serve warm or at room temperature.