Banana Shortcake
Simple banana shortcake made with toasted buckwheat banana bread topped with whipped mashed banana and a squeeze of lemon. A quick, wholesome breakfast for one.
YIELD
1 servingsPREP
20 minCOOK
20 minREADY
40 minThink of this as the lazy morning version of shortcake. Toasted slices of buckwheat banana bread get topped with fork-mashed banana that’s been whipped until light and frothy. A little lemon juice brightens everything up if you like a bit of tang.
It’s barely a recipe, really, and that’s part of the charm. Two ingredients, maybe three, and breakfast is handled.
Kitchen Tips
- Toast the bread in a toaster oven or dry skillet, not a pop-up toaster, since quick breads tend to crumble.
- If your banana bread is frozen, pull it out the night before and use a serrated knife for clean slices.
- Whip the mashed banana vigorously with a fork for a lighter, fluffier texture.
Ingredients
Directions
Mash banana with a fork; whip until light and frothy. If you enjoy a little tang, add the lemon juice. Toast the bread lightly either in a toaster 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.
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