| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Cakes |
1 |
Servings |
INGREDIENTS
| 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) |
INSTRUCTIONS
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
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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