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53 calories per serving view nutrition facts
1 servings
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| 1/2-1 | each | banana | ripe |
| 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.
| % Daily Value* | |
| Total Fat 0.0g | 0% |
| Saturated Fat 0.0g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1mg | 0% |
| Total Carbohydrate 14.0g | 5% |
| Dietary Fiber 2.0g | 6% |
| Sugars 7.0g | |
| Protein 1.0g | 1% |
| Vitamin A | 1% | Vitamin C | 12% | |
| Calcium | 0% | Iron | 1% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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Growing up, rhubarb to me was a special treat that my friends and I got from our parents once a year. We didn’t know where it came from, how it was grown and what it even looked like as a plant. ...
Love the looks of the recipe, will give it a try for our next office food day!
A delightful gourmet recipe brought to you by Real Food Direct
