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.
Ingredients
Nonstick vegetable oil spray
3 medium very ripe bananas (about 18 ounces), peeled, mashed
1 pint softened butter pecan ice cream
1 1/4 cups self-rising flour
1/4 cup sugar
Directions
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.
Bread can be baked, cooled, then wrapped in plastic and left at room temperature up to 3 days, or frozen up to 3 months.
