Banana Bread Ice Cream Loaf

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.

subheading: Brown Butter Banana Bread:

Nonstick cooking spray, for the pan

1 stick (8 tablespoons) unsalted butter

1 ¾ cups all-purpose flour (see Cook's Note)

½ cup granulated sugar

1 teaspoon baking soda

1 teaspoon ground cinnamon

½ teaspoon kosher salt

¼ teaspoon freshly grated nutmeg

½ cup lightly packed light brown sugar

¼ cup sour cream

1 teaspoon pure vanilla extract

2 large eggs, lightly beaten

4 soft, very ripe, darkly speckled medium bananas, mashed (about 1 ½ cups)

½ cup toasted pecans, chopped

subheading: Banana Caramel Sauce:

1 cup granulated sugar

¾ cup heavy cream

1 tablespoon unsalted butter

2 ripe medium bananas, thinly sliced

subheading: Assembly:

3 cups butter pecan ice cream

¾ cup toasted pecans, chopped

Note: Ingredients may have been altered from the original.

Directions at foodnetwork.com

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