The answer to a perfect Sunday morning!
Bread:
1 cup granulated sugar
1/2 cup vegetable shortening
2 large eggs
1 tablespoon milk
2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1 cup mashed banana
1 cup natural California pistachios, coarsely chopped
Beat sugar with shortening, eggs and milk until smooth.
Mix flour, baking soda and salt. Mix into first mixture. Fold in bananas and add 3/4 cup pistachios. Turn into greased 8 1/2 x 4-1/2 inch loaf pan. Sprinkle remaining pistachios on top.
Bake at 350*F (175*C)., for 1 hour or until a pick comes out dry. Cover bread loosely with foil when it gets to desired color, and continue baking.
Makes approximately 12 slices.
French Toast:
Cut 3/4-inch thick slices of pistachio banana bread. Dip in well beaten egg until saturated; fry in buttered pan until golden, turning once. Serve with Caramel Sauce.
Caramel Sauce:
Melt 1/2 cup butter or margarine in saucepan. Stir in 1 cup brown sugar (packed) and 1/2 cup whipping cream. Cook over medium heat, stirring until blended then bring to boil and boil gently without stirring for 5 minutes. Makes 1-1/4 cups.
Freezer Tip:
Prepare Pistachio Banana French Toast, but once egg mixture is absorbed by bread slices, freeze on baking sheet, uncovered, until firm; then package airtight and return to freezer. To serve, place desired number of frozen slices on a lightly greased baking sheet. Brush each slice with melted butter. Bake in a preheated oven at 500* (230*C), for 5 minutes. Turn slices over, brush with melted butter, and bake for 5 more minutes or until nicely browned.