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 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.
From
Yields
1 Cake
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