Cakes

Banana Shortcake

Ingredients & Directions


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

Yields
1 Servings

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