Banana shortcake

 
                              BANANA SHORTCAKE
 
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Cakes
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      1/2                To 1 ripe banana
    1       t            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)
 
   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
  
 
 
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