Banana Bread Recipe – Brown Butter Pecan Ice Cream Sandwich
National Pecan Nut day was yesterday which tied in well with a tasting and Masterclass session I attended in Clerkenwell with the knowledgeable and giving Georgina Fuggle and the wonderful hosts from Jude’s Ice Cream, Chow Mezger, Laura and Rose. I won my place on the back of my Nutella Chocolate Mousse Cake entry, I was beyond excited! https://www.marissa.co/recipes/how-to-assemble-a-nutella-chocolate-mousse-cake/
At the event we were given samples of many of Jude’s delicious ice cream range and introduced to their new addition the Brown Butter Pecan Ice Cream. The balance of flavours were light, with a nod to the listed ingredients and they all worked beautifully together.
I had made some banana bread and my children love ice cream. When I said I was looking for a recipe for National Pecan Day they suggested an ice cream cake, I do them often and I wanted something new, a Brown Butter Pecan Ice Cream Sandwich sounded more exciting.
How to build your sandwich:
Cut a round of banana bread with a cookie cutter.
Slicing horizontally cut the cake in half.
Next your sandwich filling, the new Jude’s packaging has stripes around the carton, rinse the outside of the packaging under the tap, using a bread knife, cut along the line of the ice cream tub, cut all the way through the packaging, it cuts very easily.
Loosen the ice cream from the packaging with a knife.
Place the slice of ice cream on top of the halved round of banana bread.
Place the other half on top and press them together gently.
Dust the sandwich with icing sugar and serve.
Come On Summer… I can see a lot of Brown Butter Pecan Ice Cream Sandwiches being served to friends and family.
- ½ cup butter
- 1 cup caster sugar
- 2 eggs
- 2 cups plain flour
- ¾ tsp bicarbonate of soda
- ½ teaspoon of baking powder
- pinch of salt
- ½ cup milk
- 4 large ripe banana
- 1-2 Tubs of Jude's Brown Butter Pecan Ice Cream
- 1 banana thinly sliced into circles
- 2 pecan nuts cut into slithers for decoration
- Cake:
- Grease and flour a round loose bottom tin.
- Cream the butter and sugar together until white and fluffy.
- Add the eggs to the butter mixture and beat well after every addition, the mixture may look like it has curdled but don't worry.
- Add the dry ingredients and beat until everything has been incorporated.
- Add half of the mashed banana alternately with half of the milk, repeat and mix until the mixture is a soft consistency
- Pour into a greased and floured tin.
- Bake at 160 degrees for 35-45 minutes or until a skewer inserted will come out clean.
- Allow the cake to cool in the tin.
- When the cake has cooled, using a round cutter cut circles.
- Take each circle of cake and slice horizontally.
- Ice Cream:
- Take your Brown Butter Pecan Ice Cream and give the sides of the ice cream tub a quick rinse under the tap. (As we are slicing through the packaging you want to make sure the outside of the tub is clean).
- Now the genius of great packaging Jude’s new tub has guide lines on the outside of the tub. Slice a one stripe thick slices and pop that onto the base of the banana bread and pop the other half on top.
- Dust your sandwich with icing sugar and serve with a banana flower as shown in the picture, using the sliced banana and slithers of pecans to form a flower.
- Enjoy
The tub cuts perfectly into 6 slices.
Cutting smaller rounds of cake and filling the sandwich with small scoops of ice cream also works well.
Any left over cake can be sliced and served with a hot drink or popped into a packed lunch box.
For a pecan crunch in the banana bread you can fold in a ½ cup of chopped pecans to the banana bread mixture, at the end of the mixing process.
The left over cake crumbs can be made into cake pops (almost a retro idea).
Genius packaging the stripes act like guidelines to cut perfect rounds of Brown Butter Pecan Ice Cream for your sandwich fillings!
Picture shown is the delicious Jude’s Salted Caramel Ice Cream.
Please note this is not a sponsored advert.
