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Banana Shortcake



Low Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Sodium-Free, Low Sodium


1/2-1 each bananas
1-2 teaspoons lemon juice
2 slices banana bread
buckwheat (see recipe)


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.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 64g (2.3 oz)
Amount per Serving
Calories 533% of calories from fat
 % Daily Value *
Total Fat 0g 0%
Saturated Fat 0g 0%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 1mg 0%
Total Carbohydrate 5g 5%
Dietary Fiber 2g 6%
Sugars g
Protein 1g
Vitamin A 1% Vitamin C 12%
Calcium 0% Iron 1%
* based on a 2,000 calorie diet How is this calculated?


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