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.

 

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.

 

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 degrees F for 5 minutes. Turn slices over, brush with melted butter, and bake for 5 more minutes or until nicely browned. 

 

Makes approximately 12 slices.