---------- Recipe via Meal-Master (tm) v8.02
  Categories: Cakes, Chocolate
       Yield: 1 cake
       2 c  All purpose flour, unsifted
       1 ts Baking soda
     1/4 ts Baking powder
     1/4 ts Salt
     3/4 c  Bittersweet chocolate,
       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.