Banana-Pecan Ice Cream Bread
Serves: 6
Santos Walker
1 January 1970
Based on User reviews:
54
Spice
48
Sweetness
47
Sourness
41
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
Directions:
1
Preheat oven to 350°F
2
Grease loaf pan with nonstick spray
3
Mix bananas, ice cream, flour, and sugar in a large bowl until smooth
4
Pour batter into prepared pan
5
Bake bread, rotating pan halfway through, until top is golden brown and center is set, 55–60 minutes
6
Transfer pan to a wire rack and let bread cool completely
7
Run a butter knife around perimeter of pan to loosen loaf, then tap pan gently on its side until loaf releases
8
Transfer to a cutting board and slice
9
Preheat oven to 350°F
10
Grease loaf pan with nonstick spray
11
Mix bananas, ice cream, flour, and sugar in a large bowl until smooth
12
Pour batter into prepared pan
13
Bake bread, rotating pan halfway through, until top is golden brown and center is set, 55–60 minutes
14
Transfer pan to a wire rack and let bread cool completely
15
Run a butter knife around perimeter of pan to loosen loaf, then tap pan gently on its side until loaf releases
16
Transfer to a cutting board and slice
17
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
18
Bread can be baked, cooled, then wrapped in plastic and left at room temperature up to 3 days, or frozen up to 3 months