This website uses cookies to ensure you get the best experience on our website. Learn more

How To make Shredded Chocolate Banana Cake

x

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) 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.

How To make Shredded Chocolate Banana Cake's Videos

Relevant Articles

Menu