Banana Ice Cream Bread: my son’s favourite. Four Seasons !
This time, I wanted to use ice cream leftovers in an unusual way; something that would be different from serving them up with a pie or crumble.
Since I had a half-empty box of banana ice cream, I thought how swell it would be to replace the yogurt with it when making a loaf of bread. Of course, I was careful with sugar as there is some in the ice cream already.
The baking pan volume is 6 cups when filed up to the top and the dimensions are : 7 x 3 inches.
My intention, during the process, was to serve it topped with Nutella on the first day. Second day started with warming one chocolate lollipop in the hot milk for breakfast.
Third day ? No third day ! All gone !
Banana Ice Cream Bread
- 2 bananas, ripe
- 1 cup banana ice cream
- 1 tsp lemon juice
- 4 Tbsp sugar
- Pinch of salt
- 10 Tbsp flour
- 3 tsp baking powder
Preheat the oven to 180 C / 356 F.
Peel and mash the bananas on a plate.
In a bowl, mix the bananas, lemon juice, ice cream, salt and sugar.
Slowly add flour and baking powder.
Mix the batter well and pour into greased bread pan.
Bake for approx. 40 minutes or until a wooden skewer inserted into the middle comes out clean.
Serve while still warm so that the Nutella topping melts before eating.