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.
Confectioners 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
confectioners sugar on the top.