As a native Marylander, of course, I have my favorite crab cake recipe. Make sure you use genuine meat from the blue crab. The highest quality "picked" crabmeat, with the least amount of cartilage and shells, can usually be purchased from seafood specialty restaurants.
This is my basic recipe for banana bread. I almost always fancy it up a bit with additions such as vanilla, cinnamon, freshly grated nutmeg, grated orange peel, chopped nuts, raisins, dried blueberries, shredded coconut or whatever I have on hand that sounds good. Be creative.
- 1/2 cup butter, softened (1 stick)
- 3/4 cup sugar
- 2-3 eggs
- 1 3/4 cups flour (I use 1 cup of whole wheat plus 3/4 cup of all purpose white.)
- 3 teaspoons baking powder
- 1/2 teaspoon salt
- 3 very ripe bananas (1 1/2 cups mashed)
Cream butter and sugar together. Stir in eggs one at a time. Add the mashed bananas and continue mixing well. Mix the flour with the baking powder and salt and add to the creamed banana mixture, mixing well.
At this point you can fold in any additional ingredients, such as chopped nuts.
Pour into a greased and floured* 9″ x 5″ loaf pan. Bake in a 350 degree Fahrenheit oven for 50-60 minutes, until the top is chestnut brown and a toothpick inserted in the center comes out clean. Let the cake rest in the pan for five minutes, and then run a knife around the edge and remove to cool. Serves eight generously.
*I usually do not use flour for this step, but spinkle the oiled pan with granulated sugar instead.