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 a 9 by 13 inch pan. set aside. in a large bowl, stir together sugars and butter until combined. mix in the bananas, vanilla, and eggs. stir in the flour and salt. fold in the pecans until evenly distributed. pour the batter into the prepared pan. bake for 30-35 minutes until golden brown on top and a toothpick inserted in the center of the blondies comes out clean or with a few moist crumbs. cool completely in pan before cutting into bars. blondies may be stored in an airtight container at room temperature for up to 4 days, or frozen, individually wrapped in parchment and foil and placed in a zipper bag, for up to 3 months. thaw at room temperature for about an hour or in the microwave 30 seconds.