Shredded chocolate banana cake

Yield: 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

Instructions:

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.