Banana Pistachio French Toast with Caramel Sauce
1 cup Sugar
1/2 cup Shortening
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
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.