BANANA-PECAN ICE CREAM BREAD
This fun dessert magically turns store-bought ice cream into bread with a little help from self-rising flour. The butter pecan ice cream does double duty, adding caramelly sweetness and nutty crunch.
Provided by Katherine Sacks
Categories Bread Banana Ice Cream Pecan Bake Dessert Breakfast Tested & Improved Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 1 (9x5") loaf
Number Of Ingredients 5
Steps:
- Preheat oven to 350°F. Grease loaf pan with nonstick spray.
- Mix bananas, ice cream, flour, and sugar in a large bowl until smooth. Pour batter into prepared pan. Bake bread, rotating pan halfway through, until top is golden brown and center is set, 55-60 minutes.
- Transfer pan to a wire rack and let bread cool completely. Run a butter knife around perimeter of pan to loosen loaf, then tap pan gently on its side until loaf releases. Transfer to a cutting board and slice.
- Do Ahead
- Bread can be baked, cooled, then wrapped in plastic and left at room temperature up to 3 days, or frozen up to 3 months.
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