---------- Recipe via Meal-Master (tm) v8.02
 
      Title: SHREDDED CHOCOLATE BANANA CAKE
 Categories: Cakes, Chocolate
      Yield: 1 cake
 
      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.
 
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