Diabetic banana cake

This is a low-carb adaptation of my mother's banana bread recipe.

Ingredients:
I.
2-3 over ripe (black) bananas*
1/2 cup shortening
1 cup Splenda
2 eggs
2 cups Soy Flour
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon allspice

II.
2 squares of Baker's unsweetened chocolate
1 table spoon of Splenda
2 tablespoons of milk (give or take)

* Bananas are naturally sweet and contain sugar.


Directions:
1. Preheat oven to 350 F
2. Mix ingredients on Part I. in a bowl with a mixer or Kitchen Aid
3. Pound chocolate squares with a with a wooden mallet (still in paper wrapping)
4. Unwrap the broken up squares and empty into a small glass bowl, add milk and spenda and melt slightly in the microwave.
5. Mix chocolate until sweet to your taste.
6. Add chocolate mixture to your batter. You can make it smooth or chunky.
7. Grease the bread pan
8. Pour batter into the pan and let bake for 45 minutes.
9. The soy flour may take longer to bake so check to see if the cake is thoroughly baked in the middle with a long toothpick or a thin wooden skewer. The skewer whould come out clean when inserted in the middle.
10. Remove from oven
11. Tap the sides of the pan and carefully remove the cake from the pan.