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| Ingredients | |||
| Bread: | |||
| 1 cup | Sugar | ||
| 1/2 cup | Shortening | ||
| 2 | Eggs | ||
| 1 tablespoon | Milk | ||
| 2 cups | Flour | ||
| 1 teaspoon | Baking soda | ||
| 1/4 teaspoon | Salt | ||
| 1 cup | Mashed banana | ||
| 1 cup | Coarsely chopped, natural California Pistachios | ||
| Directions | |||
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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 degrees F., for 1 hour or until a pick comes out dry. Cover bread loosely with
foil when it gets to desired color, and continue baking.
To prepare 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 degree F., for 5 minutes. Turn slices over, brush with melted butter, and bake for 5 more minutes or until nicely browned. |
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