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