Banana Shortcake
Low Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Sodium-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1/2-1 | each |
bananas
ripe |
|
| 1-2 | teaspoons |
lemon juice
|
|
| 2 | slices |
banana bread
buckwheat (see recipe) |
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
|
bananas
ripe |
|
||
|
lemon juice
|
|
||
| 2 | slices |
banana bread
buckwheat (see recipe) |
* |
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.
