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 375 degrees fahrenheit. oil a 9 by 5-inch loaf pan. stir the topping ingredients together in a small bowl until smooth. set aside. in a medium-size bowl, stir the sugar, milk, butter, and egg together until smooth. in another bowl, toss the flour with the baking powder and salt. stir this into the wet ingredients, and then fold in the bananas. transfer the batter to the prepared loaf pan, and sprinkle with the topping. bake until the topping is a deep golden brown and the center of the bread is solid, 50 minutes. cool in the pan for 5 minutes, then transfer the bread to a wire rack to continue cooling. enjoy!