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BANANA SWIRL BREAD 
1 pkg. active dry yeast
1 c. mashed banana (2 lg.)
1 tsp. salt
1/4 c. shortening
1/4 c. sugar
butter, softened
1/2 c. warm water
1/4 c. sugar
1 egg
3 1/2-3 3/4 c. flour
2 tsp. cinnamon

Dissolve yeast in warm water. Stir in bananas, 1/4 cup sugar, salt, egg, shortening and 1 3/4 cup of the flour. Beat until smooth. Stir in enough remaining flour to make dough easy to handle.

Turn dough onto lightly floured surface and knead until smooth and elastic, about 5 minutes. Place in greased bowl; turn greased side up. Cover; let rise in warm place until double, about 1 1/2 hours.

Grease generously loaf pan. Punch down dough. Roll into rectangle, 16x18 inches. Mix 1/4 cup sugar and cinnamon and sprinkle over rectangle. Roll up tightly, starting with narrow side. Pinch edge of dough into roll to seal well.

Place seam side down in pan. Cover and let rise until double, 1 hour. Heat oven to 375 degrees. Bake until golden brown, 35 minutes. Remove from pan. Brush with butter and cool. Frost with vanilla cream frosting (below).

FROSTING:
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