Ingredients
Directions
Butter or spray with non-stick cooking spray a 9×5×3-inch loaf pan; set aside.
Preheat oven to 325℉ (160℃).
Sift flour, baking soda, baking powder and salt onto a sheet of wax paper.
Place the grated chocolate in a bowl and stir 1 teaspoon 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 1 minute longer, scraping down sides and bottom of the bowl.
Add the 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 absorbed.
Stir in chocolate by hand.
Pour and scrape the batter into the prepared pan.
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.
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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