| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Cakes, Chocolate | 1 | Cake | |
INGREDIENTS
| 2 | c | All purpose flour, unsifted |
| 1 | ts | Baking soda |
| 1/4 | ts | Baking powder |
| 1/4 | ts | Salt |
| 3/4 | c | Bittersweet chocolate, grated |
| 3 | Bananas, fully ripe | |
| 1/4 | c | Half-and-half |
| 2 | ts | Vanilla extract |
| 6 | tb | Unsalted butter, room temp. |
| 2 | tb | Shortening |
| 1 | c | Sugar |
| 2 | Eggs, room temp. | |
| Confectioner's sugar(option) |
INSTRUCTIONS
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. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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