Banana shortcake

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

Similar recipes