Ingredients Jump to Instructions ↓

  1. 2 cups 125g / 4.4oz All-purpose flour - unsifted

  2. 1 teaspoon 5ml Baking soda

  3. 1/4 teaspoon 1 1/3ml Baking powder

  4. 1/4 teaspoon 1 1/3ml Salt

  5. 3/4 cup 82g / 2.9oz Bittersweet chocolate - grated

  6. 3 Bananas - fully ripe

  7. 1/4 cup 59ml Half-and-half

  8. 2 teaspoons 10ml Vanilla extract

  9. 6 tablespoons 90ml Unsalted butter - room temp.

  10. 2 tablespoons 30ml Shortening

  11. 1 cup 198g / 7oz Sugar

  12. 2 Eggs - at room temp

Instructions Jump to Ingredients ↑

  1. confectioner's sugar -- (option)

  2. Butter or spray with non-stick cooking spray a 9x5x3-inch loaf pan; set aside. Preheat oven to 325F.

  3. Sift flour, baking soda, baking powder and salt onto a sheet of wax paper. Place the grated chocolate in a bowl and stir 1 tsp of the sifted mixture; set aside.

  4. Mash bananas in a bowl and stir in half-and-half and vanilla; set aside.

  5. 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 1 minute longer, scraping down sides and bottom of the bowl.

  6. Add the eggs one at a time, beating well after each addition. Blend in banana mixture on low speed.

  7. On low speed, blend in flour mixture in 2 additions, beating just until particles of flour have been absorbed. Stir in chocolate by hand. Pour and scrape the batter into the prepared pan.

  8. Bake for 1 hour or slightly longer - until risen, golden brown on top, and a wooden pick inserted in center comes out clean and dry.

  9. Cool on a rack for 3 to 4 minutes.

  10. 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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