Banana Bread Ice Cream Cake

Ingredients:

• 2 cups premium flour
• 1 teaspoon of baking soda
• 1 teaspoon baking powder
• 1 teaspoon coarse salt
• 4 overripe bananas (about 450 g)
• 2 large eggs
• 1 cup of sugar
• 0.5 cup rapeseed oil (canola)
• 1 tsp vanilla extract
• 0.5 tbsp. milk chocolate granules
• 1 and 1/4 tbsp. peanut butter granules
• 3 cups peanut or vanilla ice cream, softened
• 1.5 cups chocolate ice cream, softened
• 1 tbsp. of confectionery fat
• 1/4 cup roasted salted peanuts, coarsely chopped
• Cooking spray

Preparation:

1. Position a rack in the middle of the oven and preheat the oven to 350°F (175°C). Spray a 9 x 5-inch (22 x 12 cm) metal baking dish with cooking spray and set aside.
2. In a medium bowl, whisk together the flour, baking soda, baking powder, and salt and set aside. In a large bowl, mash the bananas until smooth, then add the eggs, sugar, canola oil, and vanilla extract. Mix until smooth. Stir in half of the flour mixture until fully incorporated, then add the remaining half and mix until fully incorporated.
3. Spread the batter into the prepared loaf pan and bake, rotating the pan halfway through, until the crust is deep golden brown and a wooden skewer inserted into the center comes out clean, about 1 hour 10 minutes.
4. Let cool in the pan on a wire rack for 30 minutes, then carefully remove the banana bread from the pan and let cool completely. Wash the pan and line it with plastic wrap, leaving a 3 cm overhang on all sides.
5. In a small bowl, combine 1/2 cup peanut butter chips and milk chocolate chips and set aside.
6. Once the banana bread has cooled completely, carefully slice it horizontally into three even layers. Place the bottom layer in the bottom of a plastic-lined pan, spread 1.5 cups of peanut butter ice cream evenly over it, and sprinkle half of the chocolate-peanut mixture over the ice cream. Place another slice of banana bread on top, spread the chocolate-peanut butter ice cream evenly over it, and sprinkle with the remaining chocolate-peanut butter mixture.
7. Turn the top slice of banana bread over so the domed top is facing down and place it in the loaf pan, pressing it lightly with your hands. Top with the remaining peanut butter ice cream, smoothing it out as flat and even as possible. Cover with plastic wrap, then take another piece of plastic wrap and completely cover the pan.
8. Place the cake in the freezer until completely set, at least 6 hours or overnight.
9. Combine the shortening in a small bowl with the remaining peanut butter granules and microwave in 15-second intervals, stirring, until completely melted, about 45 seconds total.
10. Remove the cake pan from the freezer and, using the edges of the film, lift the cake out of the pan. If it's stuck to the pan and difficult to remove, dip the bottom of the pan in warm water for a few seconds.
11. Place the cake on a wire rack over a baking sheet and drizzle with melted peanut butter. Quickly sprinkle with peanuts (before the peanut butter dries). Return the cake to the freezer and let the topping set completely, at least 20 minutes.
12. Remove the cake from the freezer, cut into slices and serve immediately.
    
    
    If you can't find peanut butter ice cream, try this quick homemade version: combine 0.5 cups creamy peanut butter with 2.5 cups softened vanilla ice cream. Just be sure to refreeze the homemade ice cream to prevent it from getting too soft when you assemble the cake.