In this task, you have to identify the named entities (NER) which are the ingredients required given its directions. Named entities are the names of the items without their quantity.

[Q]: Preheat oven to 325F., Mash banana very well in a medium bowl. Set aside., Sift together flour, baking soda, salt, cinnamon and nutmeg into a small bowl. Set aside., Add the eggs and sugar to the bowl of a stand mixer fitted with the wire beater attachment. Beat together for 1 minute on medium speed. Stop to scrape the bottom and sides of the bowl. Continue mixing on medium speed for 5 more minutes. (If you're using a handheld electric mixer, you'll want to beat it together for closer to 10 minutes). You really want to incorporate some air into the eggs and sugar here!, With the mixer on low speed, drizzle in oil as slowly as you possibly can. You don't want to squash all that lovely air you just incorporated into the eggs and sugar!, Turn off the mixer and add sour cream and vanilla. Mix on low speed until just mixed in. Add flour mixture and mix on low again until it is just incorporated. Add mashed banana and mix one more time for 10 seconds. Scrape the bottom and sides of the bowl and give the batter a few turns to be sure there are no stubborn clumps of flour left anywhere., Thoroughly spray the bottom and sides of a 9x5 loaf pan with cooking spray. Transfer all the batter to the loaf pan. Bake for 1 hour. The middle of the loaf should spring back slightly if it's done. If it sinks, it needs a few more minutes. Remove the pan from the oven and place it on a wire rack. Let the banana bread cool in the pan for about 30 minutes., Run a knife along the edges of the bread to loosen it from the bread. Place one hand on top of the bread and flip the pan over. Pat the bottom of the pan lightly with the heel of your hand until you feel the bread loosen. Flip the bread back over and set it on the wire rack. Serve it immediately if you want it warm or allow it to cool completely., Store in an airtight container for up to 1 week, though I think it's best within 3 days!
[A]: Banana, All-purpose, Baking Soda, Kosher Salt, , Freshly Ground Nutmeg, Eggs, Sugar, Canola Oil, Sour Cream, Vanilla

[Q]: Cream together sugar, butter and salt until light and fluffy. Add eggs, one at a time, beating well after each addition., Add flour, cornstarch, vinegar and vanilla, beating until smooth. Stir in blueberries., Pour into pie shell., Bake in a 400 oven for 15 minutes; reduce heat to 300 and bake an additional 35 minutes or until knife inserted in center comes out clean., Cool on rack.
[A]: sugar, butter, salt, eggs, flour, cornstarch, vinegar, vanilla, fresh blueberries, pie shell

[Q]: Twenty or thirty minutes before you start cooking, place your clams in a bowl of fresh water to let them purge any grit from inside their shells. Just before cooking them, drain.
Fill a medium-sized skillet (that has a lid) with water until you've got 1/4" or 1/2" in the bottom. Add the bay leaf, and set the skillet over medium-high heat. When the water is nearing a boil, carefully place the clams in, cover the skillet and steam 7-10 minutes. If some still haven't opened at that point, you can let them steam a bit longer. Ultimately, discard any that don't open. When the clams are cool enough to handle, remove the meat from the shells, coarsely chop it and reserve in a bowl with any juice you can save. You may then discard the cooking liquid and the shells., In a 8" or 10" skillet, fry the bacon until crisp. Remove to a paper towel-lined plate to drain and cool some; then chop and reserve. If there is roughly 1.5 tablespoons of drippings left, you don't need the butter. Or, if you don't want to saute your corn and scallions in the drippings, pour them off and add the butter to the skillet., Heat the skillet over medium-high heat, and when the butter is melted or the drippings are hot, add the corn, 1 cup scallions and salt. Toss to combine well and cook until the veggies have softened but are still nice and bright. Remove from heat., Set a cast iron skillet over medium heat. When hot, add one tortilla. Carefully place half the cheese, half the corn-scallion mixture, half the bacon and half the clams on tops. Add a second tortilla to make a "sandwich", pressing down gently with a large spatula.
Pay attention to the heat- if your tortillas brown too quickly, turn it down some. After a couple minutes, carefully flip the quesadilla. After a couple minutes, you might want to flip it again. You want the cheese nicely melted, everything warmed through and the tortillas lightly golden. Garnish with remaining chopped scallions., Repeat with the remaining ingredients. Cut each tortilla into quarters or sixths and enjoy immediately.
[A]:
littleneck clams, bay leaf, bacon, butter, scallions, kosher salt, flour tortillas, grated Monterrey Jack cheese, Fresco cheese