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. combine all dry ingredient: flour, sugar and baking powder in one bowl. mix with a mixer the bananas, eggs and sour cream. mix well which is easier to do if the bananas have been frozen. make sure there are no chunks of bananas, unless you like it that way. add the canola oil and mix. slowly add the bowl with the dry ingredients to the mixer and continue to mix. pour batter into a standard, greased bread loaf pan. bake for one hour to one hour ten minutes. but definitely test after one hour to see if it is ready. it should be golden brown and smell like heaven. enjoy! note: you can use less sugar if you prefer. i have gone down to 1/4 cup of each before and it worked well.