Shredded Chocolate Banana Cake
All purpose flour, unsifted
Bananas, fully ripe
Unsalted butter, room temp.
Eggs, room temp.
Butter or spray with non-stick cooking spray a 9x5x3-inch loaf pan;
set aside. Preheat oven to 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 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
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.