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: heat oven to 350 degrees f beat eggs, butter, sugar and vanilla in lg bowl with electric mixer until smooth and flowing, about 2 minutes. add bananas and walnuts; mix to combine. add sour cream, flour, baking powder, baking soda. mix to combine. transfer batter to greased 9 x 5 x 5 1/4 inches bread pan. smooth surface with spatula. bake until browned and toothpick inserted in center comes out clean, about 55 minutes. cool in pan; wrap in foil. can be kept up to 3 days at room temperature. can also be frozen.