Shredded Chocolate Banana Cake Recipe - Cooking Index
2 cups | 125g / 4.4oz | All-purpose flour - unsifted |
1 teaspoon | 5ml | Baking soda |
1/4 teaspoon | 1.3ml | Baking powder |
1/4 teaspoon | 1.3ml | Salt |
3/4 cup | 82g / 2.9oz | Bittersweet chocolate - grated |
3 | Bananas - fully ripe | |
1/4 cup | 59ml | Half-and-half |
2 teaspoons | 10ml | Vanilla extract |
6 tablespoons | 90ml | Unsalted butter - room temp. |
2 tablespoons | 30ml | Shortening |
1 cup | 198g / 7oz | Sugar |
2 | Eggs - at room temp |
confectioner's sugar -- (option)
Butter or spray with non-stick cooking spray a 9x5x3-inch loaf pan; set aside. Preheat oven to 325F.
Sift flour, baking soda, baking powder and salt onto a sheet of wax paper. Place the grated chocolate in a bowl and stir 1 tsp 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.
Source:
Family Circle "Back to Good Health"
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