Ingredients Jump to Instructions ↓

  1. 2 c All purpose flour, unsifted

  2. 1 ts Baking soda

  3. 1/4 ts Baking powder

  4. 1/4 ts Salt

  5. 3/4 c Bittersweet chocolate,

  6. -grated 3 Bananas, fully ripe

  7. 1/4 c Half-and-half

  8. 2 ts Vanilla extract

  9. 6 tb Unsalted butter, room temp.

  10. 2 tb Shortening

  11. 1 c Sugar

  12. 2 Eggs, room temp.

  13. 9x5x3-inch loaf pan; set aside. Preheat oven to

  14. 325 degrees. Sift flour, baking soda, baking powder and salt onto a sheet of wax paper. Place the grated chocolate in a bowl and stir

  15. 1 ts of the sifted mixture; set aside. Mash bananas in a bowl and stir in half-and-half and vanilla; set aside. In the bowl of an electric mixer, cream butter and shortening on moderate speed for 3 to 4 minutes. Raise speed to moderately high, add half of sugar and beat for 1 minute; add remaining sugar and beat

  16. 1 minute longer, scraping down sides and bottom of the bowl. Add the

  17. eggs one at a time, beating well after each addition. Blend in banana mixture on low speed. On low speed, blend in flour mixture in 2 additions, beating just until particles of flour have been

  18. 1 hour or slightly longer - until risen, golden brown on top, and a wooden pick inserted in center comes out clean and dry. Cool on a rack for 3 to 4 minutes. Carefully invert onto a second rack, remove pan and invert the cake again to cool right side up. Sift confectioner's sugar on the top.


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