Banana-Pecan Ice Cream Bread

Directions

1. 1.

   Preheat oven to 350°F. Grease loaf pan with nonstick spray.

2. 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.

3. 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.

4. 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.