Banana Bread Ice Cream Cake Recipe By Tasty Recipes

BANANA BREAD ICE CREAM LAYER CAKE

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.

UPSIDE-DOWN BANANA BREAD RECIPE BY TASTY

Steps:

• Preheat oven to 350°F (175°C).
• In a large bowl, mash the ripe bananas. Add the eggs, oil, sugar, and cinnamon, mixing until evenly incorporated.
• Add the flour and mix until the batter has no large pockets of flour. Set aside.
• In a pot over medium-low heat, melt the butter, then mix in the brown sugar until dissolved.
• Bring up the heat to medium-high, cooking until the mixture starts bubbling and the sugar has melted.
• Remove the caramel from heat and pour into a greased 9x9-inch (23x23 cm) baking pan.
• Lay the banana slices evenly on top of the caramel.
• Spread the banana bread batter on top.
• Bake 40-50 minutes.
• Cool until the bottom is barely warm and use a knife to loosen the edges from the pan.
• Place a plate upside-down on top of the pan, then invert the pan, flipping the banana bread onto the plate.
• Slice, then serve with vanilla ice cream.
• Enjoy!

BANANA BREAD LAVA CAKE

Steps:

• Preheat the oven to 350 degrees F. Butter and lightly flour a 2-quart ramekin or souffle dish and tap out the excess flour. Put the ramekin on a baking sheet.
• Combine the flour, baking powder, baking soda, salt, cinnamon, allspice and ginger in a large bowl. Whisk the butter, granulated sugar, brown sugar, banana, sour cream, eggs and vanilla in a separate large bowl until smooth. Whisk the flour mixture into the banana mixture until just combined.
• Pour 2 1/2 cups of the batter into the ramekin and stack the ice cream bars on top of each other in the middle. Pour the remaining batter around the sides and over the top of the ice cream bars.
• Bake until the cake is set and the center is still jiggly, about 45 minutes. Let the cake cool in the ramekin for 15 minutes. Dust with confectioners' sugar and scoop out portions with a spoon to serve.

ICE CREAM BREAD RECIPE BY TASTY

Steps:

• Preheat your oven to 350˚F (175˚C).
• Combine melted ice cream and self-rising flour. Mix until well combined.
• Add any additional sprinkles, chocolate chips, or goodies to the batter.
• Line a loaf pan with parchment paper and grease with a nonstick spray.
• Pour batter into a loaf pan and spread evenly.
• Bake for 35-40 minutes. (Baking times and temperatures may vary from oven to oven.)
• Allow to cool fully before cutting.
• Enjoy!

BANANA BREAD ICE CREAM LOAF

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.

BRILLIANT BANANA LOAF

Steps:

• Heat oven to 180C/160C fan/gas 4.
• Butter a 2lb loaf tin and line the base and sides with baking parchment.
• Cream 140g softened butter and 140g caster sugar until light and fluffy, then slowly add 2 beaten large eggs with a little of the 140g flour.
• Fold in the remaining flour, 1 tsp baking powder and 2 mashed bananas.
• Pour the mixture into the prepared tin and bake for about 50 mins, or until cooked through. Check the loaf at 5-min intervals by testing it with a skewer (it should be able to be inserted and removed cleanly), as the time may vary depending on the shape of your loaf tin.
• Cool in the tin for 10 mins, then remove to a wire rack.
• Mix 50g icing sugar with 2-3 tsp water to make a runny icing.
• Drizzle the icing across the top of the cake and decorate with a handful of banana chips.

ULTIMATE BANANA BREAD RECIPE BY TASTY

Steps:

• Preheat the oven to 350°F (180°C). Grease a 9 x 5-inch loaf pan with nonstick cooking spray. Line the pan with parchment paper, leaving some overhang on the long sides so it will be easy to lift out the bread, and spray again.
• Add the butter to a medium nonstick pan over medium heat. Cook, stirring occasionally, until the butter turns amber brown and smells nutty, about 3-4 minutes. Watch carefully so the butter does not burn. Remove the pan from the heat and set aside to cool for 10-15 minutes.
• Add cooled brown butter and brown sugar to a large bowl. Beat with an electric hand mixer on medium speed until evenly combined, about 1 minute. Add the egg and beat until light and fluffy, 3-4 minutes.
• In a medium bowl, combine the mashed bananas, sour cream, and vanilla and mix with a rubber spatula until well combined.
• In a separate medium bowl, whisk together the flour, salt, baking soda, and cinnamon.
• Alternate adding the flour mixture and banana mixture to the butter mixture, starting and ending with flour and folding with a rubber spatula between each addition until just incorporated. Fold in the chocolate chunks.
• Pour the batter into the prepared loaf pan and smooth with an offset spatula, then sprinkle the turbinado sugar on top.
• Bake the banana bread until golden brown and a toothpick or cake tester inserted in the center comes out clean, 60-70 minutes. Set the loaf pan on a wire rack to cool for at least 1 hour, then lift out the banana bread and slice.
• Enjoy!