Banana-Bread Ice-Cream Cake
 
Makes 1 (10-inch) cake
Ingredients
  • 2 cups cake flour, sifted
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup Brown Butter (recipe follows)
  • 1 cup firmly packed light brown sugar
  • ½ cup cane syrup
  • 2 large eggs
  • ½ cup buttermilk
  • 2 tablespoons dark rum
  • 1 teaspoon vanilla extract
  • 1½ cups ripe bananas, puréed (approximately 4 bananas)
  • 2 quarts Vanilla Ice Cream (recipe follows)
  • Garnish: fresh strawberries, honey, and edible flowers
Instructions
  1. Preheat oven to 350°. Spray a 10-inch springform pan with baking spray with flour. Line bottom with parchment paper, and spray again; set aside.
  2. In a medium bowl, sift together flour, baking powder, baking soda, and salt.
  3. In a separate medium bowl and using a mixer at high speed, beat Brown Butter and brown sugar until fluffy, about 3 minutes. Add cane syrup, and beat to combine, scraping down sides of bowl as necessary. Add eggs, 1 at a time, beating well after each addition. Reduce mixer speed to low; add flour mixture alternately with buttermilk in 3 batches, beginning and ending with flour mixture. Add rum, vanilla extract, and bananas, beating to combine.
  4. Spread mixture into prepared pan. Bake until a wooden tester inserted near center comes out clean, about 40 to 45 minutes. Remove from oven, and let cake cool in pan on a wire rack for about 20 minutes, or until cool enough to handle. Freeze for 6 hours, or overnight.
  5. Spread Vanilla Ice Cream over cake layer. Freeze for 6 hours, or overnight. To serve, unlatch springform, and run a knife around edges of pan. Remove parchment from bottom of cake. Garnish with strawberries, honey, and edible flowers, if desired. Cake can be stored, frozen, in a freezer-safe container for up to 1 week.
Recipe by Victoria at https://victoriamag.com/banana-bread-ice-cream-cake/