Banana Cake

Did I mention that I hate bananas? Always have. The texture is gross, the form repellent, and the odor unspeakably unpleasant. The worst part of the fruit is the stub at the bottom end, the bananus. Unlike other fruits, here you’re expected to eat the anus. Disgusting.

But, I have also mentioned my quest to overcome dislike for individual edible plants and food substances. Therefore, I’m taking a deep breath, holding my nose, jumping in the deep end and tackling bananas.

I can ease my way in with banana baked goods. The mushy texture lends itself well to baking, giving moistness and sponginess to the dough, and the taste is more subtle and can be cut with other flavors.

I'll admit that this banana cake is easy and pretty darn good, for something with bananas in it. It would work equally well in muffin form.

Banana cake with chocolate chips and golden raisins

1/2 cup butter
1 cup sugar
1 egg
1 teaspoon vanilla
1 1/2 cups mashed banana (about 3 medium bananas)
1 1/2 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup chocolate chips
1/2 cup golden raisins

1. In a mixing bowl, cream butter and sugar. Add egg, vanilla, and bananas, beating thoroughly.
2. In a separate bowl, combine flour, soda, baking powder, and salt. Add to creamed mixture and mix well.
3. Spoon batter in to a greased 9 x 13-inch baking dish and bake at 350 degrees for 30 minutes.