Yield: 1 servings
| Measure | Ingredient |
|---|---|
| ½ \N | To 1 ripe banana |
| 1 teaspoon | To 2 ts lemon juice OR a pinch of unbuffered, corn-free vitamin C |
| \N \N | Crystals, to taste, optional |
| 2 slices | Buckwheat Banana Bread (see recipe) |
Servings: 1
This Banana Shortcake makes a satisfying, whole breakfast - it's not a dessert shortcake. Because the Banana Bread is made in advance - and probably frozen - the shortcake is quick and easy to put together. I (Marjorie Hurt Jones) sometimes serve it for "normal eating" house guests who devour every last crumb! Directions:
Mash banana with a fork; whip until light and frothy. If you enjoy a little tang, add the lemon juice or the pinch of the vit C. Toast the bread lightly either in a toasster oven or in a dry frypan - homemade quickbreads don't do well in a traditional pop-up toasster.
To assemble: Lay toasted bread on a plate; top with a dollop of masshed banana.
Note: If your Banana Bread is frozen be sure to take it out the evening before you want it for breakfast. Use a serrated bread knife for slicing.
From "The Yeast Connection Cookbook" by William G Crook, MD & Marjorie Hurt Jones, RN
Courtesy of Theresa Merkling