2 c All purpose flour, unsifted 1/4 c Half-and-half
1 ts Baking pop 2 ts Vanilla extract
1/4 ts Baking pulverization 6 tb Unsalted butter, room temporary.
1/4 ts Saltiness 2 tb Shortening
3/4 c Bittersweet cocoa, 1 c Sugar
-grated 2 Egg, room temporary.
3 Bananas, fully right Confectioner's sugar(pick)

Butter or spray with non-stick cooking spray a 9x5x3-inch loaf pan;
set parenthesis. Preheat oven to 325 degrees.
Sift flour, baking pop, baking powder and salt onto a sheet of wax
report. Place the grated chocolate in a bowl and arouse 1 ts of the
sifted assortment; set away. Mash bananas in a bowl and stir in
half-and-half and vanilla; set divagation.
In the bowl of an electric sociable, cream butter and shortening on
moderate speed for 3 to 4 proceedings. Raise speed to moderately high-pitched,
add half of sugar and beat for 1 moment; add remaining sugar and beat
1 minute thirster, scraping down sides and bottom of the trough. Add the
eggs one at a time, beating well after each improver. Blend in
banana mixture on low velocity. On low swiftness, blend in flour mixture in
2 additions, beating just until particles of flour have been
engrossed. Stir in chocolate by manus.
Pour and scrape the batter into the prepared pan. Bake for 1 hour or
slightly yearner - 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 transactions. Carefully invert onto a second
stand, remove pan and invert the cake again to cool right side up. Sift
confectioner's sugar on the top.

Yields
1 coat