Banana-Pecan Ice Cream Bread
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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.
To quickly ripen unripe bananas for baking, bake them unpeeled on a baking sheet at 250°F until soft, 15-20 minutes.
Recipe information
Total Time
65 minutes
Yield
Makes 1 (9x5") loaf
Ingredients
Preparation
Step 1
Preheat oven to 350°F. Grease loaf pan with nonstick spray.
Step 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.
Step 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.
Do Ahead
Step 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.
Recipe notes
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