Yield 8 slices Number Of Ingredients 4 Steps:
Preheat your oven to 350˚F (175˚C). Combine melted ice cream and self-rising flour. Mix until well combined. Add any additional sprinkles, chocolate chips, or goodies to the batter. Line a loaf pan with parchment paper and grease with a nonstick spray. Pour batter into a loaf pan and spread evenly. Bake for 35-40 minutes. (Baking times and temperatures may vary from oven to oven.) Allow to cool fully before cutting. Enjoy!
Time 30m Yield 1 loaf (6 slices). Number Of Ingredients 3 Steps:
In a small bowl, combine the ice cream, flour and sugar. Transfer to a 5-3/4x3x2-in. loaf pan coated with cooking spray. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack.
Time 45m Yield 8 Number Of Ingredients 2 Steps:
Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8x4-inch loaf pan. Mix ice cream and flour together in a bowl just until moistened; spread into the prepared pan. Bake in the preheated oven until cooked through, 35 to 40 minutes. Enjoy warm or at room temperature.
Time 50m Yield 6 serving(s) Number Of Ingredients 2 Steps:
Stir together ice cream and flour, stirring just until flour is moistened. Spoon batter into a greased and floured 8x4 inches loaf pan. Bake at 350F for 40-45 minutes or until a toothpick inserted in center of bread comes out clean. Remove from pan, and cool on wire rack.
Time 9h15m Yield 8 to 10 servings Number Of Ingredients 20 Steps:
For the brown butter banana bread: Preheat the oven to 350 degrees F. Lightly spray the bottom and sides of a 9-by-5-inch loaf pan with nonstick cooking spray. Melt the butter in a small saucepan over medium heat; cook, swirling the pan occasionally, until the butter browns, 6 to 9 minutes. Immediately transfer to a medium bowl and let cool slightly. Whisk together the flour, granulated sugar, baking soda, cinnamon, salt and nutmeg in a large bowl. Whisk the brown sugar, sour cream, vanilla and eggs into the bowl with the browned butter until combined, then stir in the mashed bananas. Fold the flour mixture into the banana mixture with a rubber spatula until just combined (some small lumps are ok). Pour the batter into the prepared loaf pan and lightly tap the pan on the counter to evenly distribute the batter. Top with the pecans. Bake until the loaf is browned and a toothpick inserted into the center comes out completely clean, about 1 hour. Let the bread cool for 10 minutes in the pan, then turn out onto a rack to cool completely. Wash and dry the loaf pan, then reserve for assembly. For the banana caramel sauce: Meanwhile, combine the granulated sugar and 1/4 cup water in a medium saucepan over medium heat. Bring to a simmer and cook, swirling the pan occasionally, until the sugar turns a dark amber, 10 to 12 minutes. Working carefully (as the mixture will bubble up at this point), slowly whisk in the heavy cream until smooth. Stir in the butter and sliced bananas until thoroughly combined. Transfer to a large bowl, then let cool to room temperature, about 1 hour. For the assembly: To assemble, line the reserved loaf pan with plastic wrap, leaving about a 4-inch overhang on the 2 longer sides. Carefully slice the cooled banana bread with a serrated knife horizontally into 3 even slices. Place the bottom slice into the bottom of the lined loaf pan, then cover with an even layer of 1 1/2 cups of the butter pecan ice cream. Spoon about 1/3 cup of the banana caramel sauce over the ice cream, then sprinkle with half of the pecans. Layer the middle slice of banana bread over the pecans, then cover with the remaining butter pecan ice cream, followed by another 1/3 cup banana caramel sauce and remaining pecans. Finish by placing the top layer of banana bread on top, then press down gently so all the layers adhere. Fold over the plastic wrap, then use another sheet of plastic wrap to cover the loaf pan completely. Freeze until completely firm, at least 6 hours and up to overnight. Refrigerate the remaining banana caramel sauce and reserve for serving. To serve, use the plastic overhang to lift the cake out of the pan. (Run the underside of the loaf pan under warm water if the cake sticks to the pan and is hard to remove.) Microwave the reserved banana caramel sauce in 20-second intervals, stirring after each, until just warm, about 1 minute. Cut the ice cream loaf into 1-inch-thick slices, then drizzle with the warm banana caramel sauce.
Time 40m Yield 4 Number Of Ingredients 4 Steps:
Preheat oven to 350 degrees F (175 degrees C). Grease a small loaf pan with cooking spray. Mix ice cream, flour, and sugar together in a bowl; pour into the greased loaf pan. Bake in the preheated oven until a toothpick inserted in the center comes out clean, 20 to 25 minutes. Cool bread in the pan for 10 minutes before transferring to a wire rack to cool completely.
