1/2 To 1 ripe banana
1 ts To 2 ts lemon juice OR a
-pinch of unbuffered,
-corn-free vitamin C
Crystals, to taste, optional
2 sl Buckwheat Banana Bread (see
-recipe)
Yield: 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
From
Yields
1 Servings