Banana Bread Ice Cream Recipes

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BANANA BREAD ICE CREAM LAYER CAKE



Banana Bread Ice Cream Layer Cake image

Banana bread gets a summer makeover! We take a loaf of banana bread and turn it into a layer cake with the addition of peanut butter and chocolate ice creams. If you can't find plain peanut butter ice cream, feel free to use one that has your favorite mix-ins, or even plain vanilla ice cream -- it will be equally delicious.

Provided by Food Network Kitchen

Categories     dessert

Time 9h15m

Yield 8 to 10 servings

Number Of Ingredients 16

Nonstick cooking spray
2 cups all-purpose flour (see Cook's Note)
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon kosher salt
4 very ripe bananas (about 1 pound)
2 large eggs
1 cup sugar
1/2 cup canola oil
1 teaspoon vanilla extract
1/2 cup milk chocolate chips
1 1/4 cups peanut butter chips
3 cups peanut butter or vanilla ice cream, softened (see Cook's Note)
1 1/2 cups chocolate ice cream, softened
1 tablespoon vegetable shortening
1/4 cup roasted salted peanuts, roughly chopped

Steps:

  • Position an oven rack in the center of the oven and preheat to 350 degrees F. Spray a 9-by-5-inch metal loaf pan with cooking spray, then set aside.
  • Whisk together the flour, baking soda, baking powder and salt in a medium bowl, then set aside. Mash the bananas in a large bowl until very smooth, then add the eggs, sugar, canola oil and vanilla extract and whisk until very smooth. Stir in half of the flour mixture until mostly combined, then add the other half and stir until just combined. Pour the batter into the prepared loaf pan and bake, rotating the pan once halfway through, until golden brown and a wooden skewer inserted into the center comes out clean, about 1 hour 10 minutes. Allow to cool in the pan on a cooling rack for 30 minutes, then gently flip the banana bread out of the pan and cool completely. Clean out the pan, then line with plastic wrap, allowing about 1 inch of overhang on all sides of the pan.
  • Combine the milk chocolate chips with 1/2 cup peanut butter chips in a small bowl and set aside.
  • Once completely cooled, carefully slice the banana bread 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 peanut butter ice cream. Sprinkle half of the mixed chocolate and peanut butter chips over the ice cream. Layer the middle slice of banana bread over the chips, then cover with an even layer of chocolate ice cream, followed by the remaining mixed chocolate and peanut butter chips. Invert the top slice of banana bread so that the domed top is facing downward, then lay it in the loaf pan, using your hands to press down lightly on the banana bread. Cover with the remaining peanut butter ice cream, smoothing it out so that it is as flat as possible. Fold over the plastic wrap, then use another sheet of plastic wrap to cover the loaf pan completely. Freeze until completely frozen, at least 6 hours or up to overnight.
  • Combine the vegetable shortening with the remaining peanut butter chips in a small microwave-safe bowl and microwave in 15-second intervals, stirring in between, until completely melted, about 45 seconds total.
  • Remove the loaf pan from the freezer and 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.) Place the cake right-side up on a cooling rack set over a baking sheet, then drizzle the melted peanut butter topping back and forth over the top of the cake with a spoon. Quickly sprinkle with the peanuts (before the topping dries). Return to the freezer and allow the topping to harden completely, at least 20 minutes.
  • Remove from the freezer, cut into slices and serve immediately.

BANANA ICE CREAM



Banana Ice Cream image

A cheap and easy ice cream recipe without cream: just evaporated milk, skim milk and sugar. I flavored the basic ice cream recipe with vanilla and banana puree to get rid of the evaporated milk taste but feel free to improvise!

Provided by MUMMYJO

Categories     Desserts     Fruit Dessert Recipes     Banana Dessert Recipes

Time 8h45m

Yield 8

Number Of Ingredients 6

2 cups skim milk
½ (12 fluid ounce) can evaporated milk
½ cup white sugar
1 teaspoon vanilla extract
2 bananas, mashed
½ cup golden raisins

Steps:

  • In a medium bowl, mix together the skim milk, evaporated milk, sugar and vanilla. Pour into an ice cream maker, and freeze according to the manufacturer's instructions.
  • When the ice cream is done freezing, add the bananas and raisins and let them mix in. Transfer to a freezer container, and freeze overnight before serving to improve the texture.

Nutrition Facts : Calories 159.8 calories, Carbohydrate 32.9 g, Cholesterol 8.1 mg, Fat 2 g, Fiber 1.2 g, Protein 4.3 g, SaturatedFat 1.2 g, Sodium 52.3 mg, Sugar 27.7 g

EASY BANANA ICE CREAM



Easy Banana Ice Cream image

When bananas are over-ripe, don't throw them away. Peel them, wrap them in plastic wrap, and freeze them. Two ingredients are all you need to make this family-pleaser.

Provided by ANNE MARSHALL

Categories     Desserts     Fruit Dessert Recipes     Banana Dessert Recipes

Time 5m

Yield 2

Number Of Ingredients 2

2 peeled and chopped bananas, frozen
½ cup skim milk

Steps:

  • Combine frozen bananas and 1/4 cup skim milk in a blender; blend for 30 seconds. Add remaining 1/4 cup milk and blend on high speed until smooth, about 30 seconds more.

Nutrition Facts : Calories 125.8 calories, Carbohydrate 30 g, Cholesterol 1.2 mg, Fat 0.4 g, Fiber 3.1 g, Protein 3.4 g, SaturatedFat 0.2 g, Sodium 26.9 mg, Sugar 17.5 g

BANANA-PECAN ICE CREAM BREAD



Banana-Pecan Ice Cream Bread image

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.

Provided by Katherine Sacks

Categories     Bread     Banana     Ice Cream     Pecan     Bake     Dessert     Breakfast     Tested & Improved     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Makes 1 (9x5") loaf

Number Of Ingredients 5

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

Steps:

  • 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.
  • Do Ahead
  • Bread can be baked, cooled, then wrapped in plastic and left at room temperature up to 3 days, or frozen up to 3 months.

BEST BANANA ICE CREAM



Best Banana Ice Cream image

My son-in-law says this is the best banana ice cream he's ever had. It's always requested at family gatherings. -Donna Robbins, Skiatook, Oklahoma

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield 3 quarts.

Number Of Ingredients 8

4 cups half-and-half cream
2-1/2 cups sugar
Dash salt
4 eggs, lightly beaten
4 cups heavy whipping cream
1 can (5 ounces) evaporated milk
3 teaspoons vanilla extract
2 cups mashed ripe bananas (4 to 5 medium)

Steps:

  • In a large heavy saucepan, heat half-and-half to 175°; stir in sugar and salt until dissolved. Whisk a small amount of hot mixture into eggs. Return all to the pan, whisking constantly. Cook and stir over low heat until mixture reaches 160° and coats the back of a metal spoon. , Remove from the heat. Cool quickly by placing pan in a bowl of ice water; stir for 2 minutes. Stir in the whipping cream, milk and vanilla. Press plastic wrap onto surface of custard. Refrigerate for several hours or overnight., Stir in bananas. Fill cylinder of ice cream freezer two-thirds full; freeze according to manufacturer's directions. Refrigerate remaining mixture until ready to freeze. When ice cream is frozen, transfer to a freezer container; freeze for 2-4 hours before serving.

Nutrition Facts : Calories 308 calories, Fat 20g fat (12g saturated fat), Cholesterol 98mg cholesterol, Sodium 55mg sodium, Carbohydrate 28g carbohydrate (26g sugars, Fiber 0 fiber), Protein 4g protein.

BANANA BREAD ICE CREAM LOAF



Banana Bread Ice Cream Loaf image

Double the banana flavor in one over-the-top dessert. Layer homemade brown butter banana bread with store-bought butter pecan ice cream, sticky banana caramel and a generous sprinkle of toasted pecans, then cut into thick slices and drizzle with more banana caramel. It's a decadent treat you'll want to make year-round.

Provided by Food Network Kitchen

Categories     dessert

Time 9h15m

Yield 8 to 10 servings

Number Of Ingredients 20

Nonstick cooking spray, for the pan
1 stick (8 tablespoons) unsalted butter
1 3/4 cups all-purpose flour (see Cook's Note)
1/2 cup granulated sugar
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon kosher salt
1/4 teaspoon freshly grated nutmeg
1/2 cup lightly packed light brown sugar
1/4 cup sour cream
1 teaspoon pure vanilla extract
2 large eggs, lightly beaten
4 soft, very ripe, darkly speckled medium bananas, mashed (about 1 1/2 cups)
1/2 cup toasted pecans, chopped
1 cup granulated sugar
3/4 cup heavy cream
1 tablespoon unsalted butter
2 ripe medium bananas, thinly sliced
3 cups butter pecan ice cream
3/4 cup toasted pecans, chopped

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.

BANANA BREAD ICE CREAM SANDWICHES



Banana Bread Ice Cream Sandwiches image

Make and share this Banana Bread Ice Cream Sandwiches recipe from Food.com.

Provided by Food.com

Categories     Frozen Desserts

Time 55m

Yield 8 ice cream sandwiches

Number Of Ingredients 15

1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup unsalted butter, room temperature
1/2 cup granulated sugar, plus 1/4 cup
1/2 cup packed light brown sugar
2 large eggs
3 bananas, smashed into a thick paste
2 teaspoons vanilla extract
1/2 cup semi-sweet chocolate chips
1 gallon vanilla ice cream, softened
1/3 cup caramel sauce
2 cups white chocolate
2 teaspoons canola oil
4 ounces unicorn candy sprinkles

Steps:

  • Preheat oven to 350 degrees F. Spray an 8x8-inch square baking pan with nonstick spray, line with parchment paper and spray parchment.
  • In a medium bowl, whisk to combine the flour, baking powder and salt. In a stand mixer fitted with the paddle attachment, beat the butter, granulated sugar and light brown sugar on medium speed until well blended. Beat in eggs, one at a time, then beat in the bananas. Reduce the speed to low and add the flour mixture, stirring until just combined. Stir in the vanilla extract and chocolate chips.
  • Transfer batter to the prepared baking dish and spread to make smooth and even. Sprinkle 1/4 cup sugar over the top, then bake until golden and a toothpick inserted in the center comes out clean, about 35 minutes. Transfer to a wire rack to cool completely.
  • Use a serrated knife and carefully slice the banana cake in half horizontally. Remove the top half and set aside. Spread the ice cream in a smooth layer over the cake, then top with the caramel sauce. Place the top back on the bread and run a knife flat along the edge to make smooth.
  • Insert 8 popsicle sticks into the ice cream, 4 evenly spaced on opposite sides. Cover with plastic and freeze until set, at least 6 hours and up to overnight.
  • In a medium bowl, combine the white chocolate chips and oil. Melt in the microwave or over a double boiler. Let cool to room temperature.
  • Line a baking sheet with wax paper. Remove the cake from the freezer and cut into 8 equal sandwiches. Holding the popsicle sticks, dip the edge of the sandwich on a diagonal into the chocolate, coating from the top corner all the way to the bottom corner. Top the chocolate with sprinkles. Place on a wax lined baking sheet and return to freezer until ready to serve.
  • Sprinkles:.
  • https://www.fancysprinkles.com/collections/fancy-sugars/products/unicorn-dust-fancy-glitter-sugar.

Nutrition Facts : Calories 1219.2, Fat 60, SaturatedFat 35.9, Cholesterol 202.2, Sodium 514.2, Carbohydrate 157.7, Fiber 4.5, Sugar 118.3, Protein 17

BANANA BREAD ICE CREAM CAKE RECIPE BY TASTY



Banana Bread Ice Cream Cake Recipe by Tasty image

Here's what you need: bananas, butter, egg, sugar, vanilla, flour, baking soda, salt, vanilla ice cream, chocolate ice cream

Provided by Alix Traeger

Categories     Bakery Goods

Yield 10 servings

Number Of Ingredients 10

3 bananas
¼ cup butter, melted
1 egg
½ cup sugar
1 teaspoon vanilla
1 ½ cups flour
1 teaspoon baking soda
1 pinch salt
2 cups vanilla ice cream, softened
2 cups chocolate ice cream

Steps:

  • Preheat the oven to 350°F (180°C).
  • In a bowl, mash the bananas with a fork.
  • Add in the melted butter, egg, sugar, and vanilla and mix until combined.
  • Add in the flour, baking soda, and salt and mix again until just combined.
  • Pour the batter into a loaf pan.
  • Bake for 50 minutes, or until cooked through.
  • Once cool, take the banana bread out of the pan and slice into three horizontal layers, widthwise.
  • Line the loaf pan with plastic wrap and place the bottom layer of bread in the pan.
  • Top the bread with the softened vanilla ice cream and spread evenly with a spoon.
  • Place the middle layer of bread on top of the vanilla ice cream.
  • Top the middle layer with chocolate ice cream and spread evenly with a spoon.
  • Place the top of the banana bread on top and cover with the plastic wrap.
  • Freeze for one hour or or overnight.
  • Slice and serve.
  • Enjoy!

Nutrition Facts : Calories 330 calories, Carbohydrate 48 grams, Fat 13 grams, Fiber 2 grams, Protein 5 grams, Sugar 30 grams

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From breyers.com


EASY HOMEMADE BANANA BREAD NICE CREAM – BUY GO BANANAS LLC
2020-09-16 Ice cream is one of my all-time favorite desserts. Forget hot chocolate- even in the midst of a frigid Michigan winter, I will somehow find my way to the nearest ice cream shop or frozen dessert aisle in the grocery store. There’s just nothing as comforting as a spoonful of Ben & Jerry’s snuggled up in front of the
From eatgonanas.com


SCOOPED: BANANA BREAD ICE CREAM - SERIOUS EATS
2018-08-09 Everyone within a 40 foot radius of your kitchen will thank you. (Or hate you, depending on whether they're invited for dessert.) Serve this ice cream atop slices of banana bread for a double-dose banana-rama, or spoon it up with a puddle of hot fudge sauce. It's ridiculously good as soft serve, but takes a more cakey, banana bread-like texture ...
From seriouseats.com


BANANA ICE CREAM - NO SUGAR NO FLOUR RECIPES
2022-02-03 Instructions. Place sliced, ripe bananas into a freezer bag and freeze for at least 4 hours until solid, preferably overnight. Place frozen bananas into a food processor or heavy-duty blender and begin pulsing. The bananas will resemble crumbs at first, similar to oatmeal.
From nosugarnoflourrecipes.com


BANANA SPLIT DESSERT KABOBS - BELLY FULL
2 days ago Prepare the fruit. Wash and dry the strawberries, then slice off the tops. Cut the pineapple and banana into slices approximately the same size as the strawberries. Assemble the kabobs. Assemble each skewer, alternating the fruit and brownie pieces as you go. Place skewers on a parchment-lined baking sheet. Garnish.
From bellyfull.net


BANANA BREAD FOR ONE - RECIPE GIRL®
2022-06-25 Preheat the oven to 350°F. Spray a 5x3-inch mini loaf pan with nonstick spray. In a medium bowl, add the flour, brown sugar, baking powder, pumpkin pie spice, baking soda and salt. Whisk to combine. Set aside. In a small bowl, combine the banana, buttermilk, egg, butter and vanilla. Whisk to combine.
From recipegirl.com


BANANA BREAD ICE CREAM - PLAIN.RECIPES
Combine the milk and cream, add the banana bread and soak for an hour in the fridge. Slice and add the bananas to the cream mixture. Blend or emulsify the mixture until smooth (no solid trace of bread or bananas). Add cream mixture to a pot and bring to a low simmer. While the cream simmers; whisk egg yolks with sugar, spices and vanilla until ...
From plain.recipes


BANANA ICE CREAM {ONLY 1 INGREDIENT!} | FAVORITE FAMILY RECIPES
2020-06-02 Instructions. Peel and slice bananas into 1"-2" slices. Place banana slices on a baking sheet lined with parchment paper and freeze for 6-8 hours. You can prepare ice cream immediately or place bananas in a Ziplock freezer bag until ready to use. When ready to prepare ice cream, place frozen banana slices in a food processor (or high-power ...
From favfamilyrecipes.com


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