banana-pecan-ice-cream-bread.json

{
    "directions": [
        "Preheat oven to 350\u00b0F. 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\u201360 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."
    ],
    "ingredients": [
        "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"
    ],
    "language": "en-US",
    "source": "www.epicurious.com",
    "tags": [
        "Bread",
        "Banana",
        "Ice Cream",
        "Pecan",
        "Bake",
        "Dessert",
        "Breakfast",
        "Tested & Improved",
        "Vegetarian",
        "Pescatarian",
        "Peanut Free",
        "Soy Free",
        "Kosher"
    ],
    "title": "Banana-Pecan Ice Cream Bread",
    "url": "http://www.epicurious.com/recipes/food/views/banana-pecan-ice-cream-bread"
}