Banana-Pecan Ice Cream Bread
A unique and indulgent quick bread that combines ripe bananas with butter pecan ice cream for a moist, flavorful loaf. This innovative recipe transforms traditional banana bread into a delightful dessert-inspired treat.
Ingredients
- •1 spray Nonstick vegetable oil spray
- •3 medium bananas
- •1 pint butter pecan ice cream
- •1¼ cups self-rising flour
- •¼ cup sugar
Cooking Instructions
- 1.
Preheat oven to 350°F. Grease loaf pan with nonstick spray.
5 min
- 2.
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.
60 min
- 3.
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.
60 min
- 4.
Bread can be baked, cooled, then wrapped in plastic and left at room temperature up to 3 days, or frozen up to 3 months.
5 min
