Pistachios, when eaten with high-carbohydrate foods, may result in lower than expected blood sugar levels, an important factor in reducing risk of diabetes.
1 cup Sugar
½ cup Shortening
1 tablespoon Milk
2 cups Flour
1 teaspoon Baking soda
¼ teaspoon Salt
1 cup Mashed banana
1 cup Coarsely chopped, natural American pistachios
2 Eggs, beaten
1 teaspoon Nutmeg
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 ½ x 4 ½ -inch loaf pan. Sprinkle remaining pistachios on top. Bake at 350°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.
Cut ¾-inch thick slices of pistachio banana bread. Dip in well-beaten egg and nutmeg mixture until saturated; fry in buttered pan until golden, turning once.
Nutritional Information per Serving: 636 calories, 13 g protein, 30 g fat, 9 g saturated fat, 80 g carbohydrates, 40 g sugars, 4 g fiber, 134 mg cholesterol, 358 mg sodium.