Banana-Pecan Ice Cream Bread

• 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

1. Preheat oven to 350u0b0F. Grease loaf pan with nonstick spray.
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. 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. Bread can be baked, cooled, then wrapped in plastic and left at room temperature up to 3 days, or frozen up to 3 months.

vegetable oil spray, very ripe bananas, butter, flour, sugar

Taken from www.epicurious.com/recipes/food/views/banana-pecan-ice-cream-bread (may not work)