Categories: Cakes 
      Yield: 1 servings 
  
    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) 
  
  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