BANANA SWIRL BREAD

1 package active dry yeast
1/2 cup warm water (105 to 115°)
1 cup mashed bananas (2 large)
1/4 cup sugar
1 teaspoon salt
1 egg
1/4 cup shortening
3-1/2 TO 3-3/4 cups all-purpose flour
1/4 cup sugar
2 teaspoons ground cinnamon
Margarine or butter, softened
Vanilla-Cream Frosting (below)

Dissolve yeast in warm water. Stir in bananas, 1/4 cup sugar, the salt, egg, shortening and 1-3/4 cups of the flour. Beat until smooth. Stir in enough remaining flour to make dough easy to handle. Turn dough onto lightly floured surface; 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. (Dough is ready if indentation remains when touched.)
Grease generously loaf pan, 9x5x3 inches.
Punch down dough. Roll into rectangle. 16x8 inches. Mix 1/4 cup sugar and the cinnamon and sprinkle over rectangle. Roll up tightly, beginning at narrow side. Pinch edge of dough into roll to seal well. place seam side down in pan. Cover; let rise until double, about 1 hour.
Heat oven to 375 degrees: Bake until golden brown, about 35 minutes. Remove from pan. Brush loaf with margarine; cool. Frost with Vanilla¬Cream Frosting.

1 loaf (20 slices).

*If using self-rising flour, omit salt.

Vanilla-Cream Frosting
1/2 cup powdered sugar
1/4 teaspoon vanilla
1 to 2 teaspoons milk

Mix powdered sugar, vanilla and milk until of spreading consistency.