Shredded Chocolate Banana Cake
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
all-purpose flour
|
|
| 1 | teaspoon |
baking soda
|
|
| ¼ | teaspoon |
baking powder
|
|
| ¼ | teaspoon |
salt
|
|
| ¾ | cup |
semi-sweet chocolate
bittersweet, grated, null, null |
*
|
| 3 | each |
bananas
fully ripe |
|
| ¼ | cup |
light cream (half&half)
|
|
| 2 | teaspoons |
vanilla extract
|
|
| 6 | tablespoons |
butter
room temperature |
|
| 2 | tablespoons |
vegetable shortening
|
|
| 1 | cup |
sugar
|
|
| 2 | large |
eggs
room temperature |
|
| 1 | x |
powdered sugar
optional |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
all-purpose flour
|
|
| 5 | ml |
baking soda
|
|
| 1.3 | ml |
baking powder
|
|
| 1.3 | ml |
salt
|
|
| 177 | ml |
semi-sweet chocolate
bittersweet, grated, null, null |
*
|
| 3 | each |
bananas
fully ripe |
|
| 59 | ml |
light cream (half&half)
|
|
| 1E+1 | ml |
vanilla extract
|
|
| 9E+1 | ml |
butter
room temperature |
|
| 3E+1 | ml |
vegetable shortening
|
|
| 237 | ml |
sugar
|
|
| 2 | large |
eggs
room temperature |
|
| 1 | x |
powdered sugar
optional |
*
|
Directions
Butter or spray with non-stick cooking spray a 9x5x3-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.
