Active Time

　　10 minutes

　　Total Time

　　65 minutes

　　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

Makes 1 (9x5") loaf

　　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

　　

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.

　　Cooks' Note

　　To quickly ripen unripe bananas for baking, bake them unpeeled on a baking sheet at 250°F until soft, 15-20 minutes.