Banana Pistachio French Toast with Caramel Sauce

In large mixing bowl, beat sugar with shortening, eggs and milk until smooth. Combine flour, baking soda and salt. Add to sugar/shortening mixture. Fold in bananas and 3/4 cup pistachios. Turn into greased 8 1/2 x 4 1/2-inch loaf pan. Sprinkle remaining 1/4 cup pistachios on top. Bake at 350 °F (175°C), for 1 hour or until a wooden pick comes out dry. (If necessary, cover bread loosely with foil when it gets to desired color, and continue baking.) Allow to cool completely before slicing for French toast. Makes 1 loaf or 12 slices. For Caramel Sauce: Melt butter in saucepan. Stir in brown sugar and whipping cream. Cook over medium heat, stirring until blended and bring to a boil, reduce heat and simmer gently without stirring for 5 minutes. Makes 1 1/4 cups. For French Toast: Cut 12 (3/4-inch) thick slices of pistachio banana bread. Dip bread slices in well beaten egg until saturated; fry in a buttered skillet until golden, turning once. Serve with Caramel Sauce.