The Doolittle Guest House

Washington, D.C.

Specialty Recipe

Banana and Fruit Breakfast Cake

This cake can be made a day ahead of time; just serve at room temperature. You can also freeze this cake for up to 3 months.

Ingredients

3 large, very ripe bananas

1/2 cup butter, melted

3/4 cup granulated sugar

1 teaspoon vanilla

1 cup flour (can use white, whole wheat, or rice flours)

1 teaspoon baking powder

3 large eggs

1 cup fruit (use any seasonal fruits like blueberries, cherries, apples, or peaches)

1 to 2 teaspoons cinnamon

Preheat oven to 350 degrees. In a large mixing bowl, beat together the bananas, butter, vanilla, and sugar until well blended. Then add the flour, baking powder, and eggs; beat until smooth. Pour batter into a 9- or 10-inch springform pan. Smooth out batter, then top with fruit. (For apples or peaches, use thin slices.) Sprinkle fruit with cinnamon.

Bake for 50 to 60 minutes. Use cake tester to be sure cake is done. Cool. Remove cake from pan.

Serves: 4 to 6

• You found this recipe on 1st Traveler's Choice Internet Cookbook. (www.virtualcities.com)

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