Banana-Pecan Ice Cream Bread - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Recipe by Katherine Sacks
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
Instructions
- 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.
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