| 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
A Message from our Provider:
“Buy into the firm foundation – Jesus!”