The best delicious Shredded Chocolate Banana Cake recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Shredded Chocolate Banana Cake recipe today!
Hello my friends, this Shredded Chocolate Banana Cake recipe will not disappoint, I promise! Made with simple ingredients, our Shredded Chocolate Banana Cake is amazingly delicious, and addictive, everyone will be asking for more Shredded Chocolate Banana Cake.
What Makes This Shredded Chocolate Banana Cake Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Shredded Chocolate Banana Cake.
Ready to make this Shredded Chocolate Banana Cake Recipe? Let’s do it!
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2 c All purpose flour, unsifted 1/4 c Half-and-half
1 ts Baking soda 2 ts Vanilla extract
1/4 ts Baking powder 6 tb Unsalted butter, room temp.
1/4 ts Salt 2 tb Shortening
3/4 c Bittersweet chocolate, 1 c Sugar
-grated 2 Eggs, room temp.
3 Bananas, fully ripe 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.
Yields
1 cake
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