Shredded Chocolate Banana Cake Recipe
Yield: 1 CakeRecipe by luhu.jp
Ingredients:
2 cup: All purpose flour, unsifted
1 tsp: Baking soda,
1/4 tsp: Baking powder,
1/4 tsp: Salt,
3/4 cup: Bittersweet chocolate, grated
3: Bananas, fully ripe
1/4 cup: Half-and-half,
2 tsp: Vanilla extract,
6 tbsp: Unsalted butter, room temp.
2 tbsp: Shortening,
1 cup: Sugar,
2: Eggs, room temp.
Confectioners sugar, option
Directions:
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 confectioners sugar on the top.
Source from luhu.jp
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 confectioners sugar on the top.
Source from luhu.jp