- Cook Time
- Prep Time
- 12 ServingsServings
- 1/2 cup pure maple syrup
- 1-1/2 cups California walnuts chopped, toasted
- 1 teaspoon maple extract
- 4 cups vanilla ice cream, softened
- 6 1/2- inch slices of banana bread
1 Completely line a 4 x 8-inch loaf pan with plastic wrap. Set aside.
2 In small saucepan, over medium high heat, bring maple syrup to boil.
3 Boil for 3 minutes; remove from heat. Stir in chopped California Walnuts and maple extract and let cool completely.
4 In a bowl, stir together softened ice cream with maple walnut mixture until combined thoroughly. Spread 1-1/2 cups of the ice cream evenly in the bottom of the prepared loaf pan.
5 Fit 3 slices of banana bread in an even layer over ice cream. Repeat layers. Fill in any holes with remaining ice cream and spread evenly over top.
6 Cover with plastic wrap and secure with a layer of foil. Place in the freezer until solid, at least 6 hours and up to 2 days. When ready to serve, cut into 12 slices.
Source: California Walnut Board