** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
1. Butter or spray with non-stick cooking spray a 9x5x3-inch loaf pan; set aside.
2. Preheat oven to 325 degrees. Sift flour, baking soda, baking powder and salt onto a sheet of wax paper.
3. Place the grated chocolate in a bowl and stir 1 ts of the sifted mixture; set aside.
4. Mash bananas in a bowl and stir in half-and-half and vanilla; set aside.
5. In the bowl of an electric mixer, cream butter and shortening on moderate speed for 3 to 4 minutes.
6. 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.
7. Add the eggs one at a time, beating well after each addition.
8. 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.
9. Stir in chocolate by hand. Pour and scrape the batter into the prepared pan.
10. 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.
11. 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.
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Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Egg, Banana, Butter, Gluten, Natural Sweeteners allergies.
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