Inside: Love Bob Evans Banana Bread? Check out this easy copycat recipe. It's moist and easy to make. Less than 10 minutes to make and your family will love it!
I fell in love with Bob Evans Banana Bread years ago. It is so delicious and moist throughout. Even the crust is soft and sticks to your fingers. If you've tried their banana bread you know it's unlike any other.
I tried different recipes for years that claimed to be copycat Bob Evans banana bread or super moist banana bread, but nothing came even close.
Finally a couple of months ago I started playing around trying to make my own recipe. After lots of batches, I came up with one that is the closest I have ever had.
The best part is you only need about 10 minutes in the kitchen to whip it up.
Why This Works
The trick to making a banana bread recipe moist and delicious? A large ziploc bag!
When the banana bread is still hot from the oven slide it inside a large ziploc bag, close the bag, and let it cool in there. The ziploc bag will help seal in all of the moisture so you have yummy moist banana bread.
Bob Evan's Banana Bread Recipe
If you have been looking for the perfect Bob Evans Banana Bread recipe look no further. This recipe is spot-on and tastes amazing!
Items Needed:
- 4 Bananas - Make sure they are really ripe. Bananas that are very ripe will make sweeter banana bread.
- 3/4 cup Sugar
- 1/4 cup Oil
- 1 Egg
- 1 1/2 teaspoon Baking Powder
- 1/4 teaspoon Baking Soda
- 1 1/2 cup Flour
- 1/4 teaspoon Cinnamon
- 1/4 cup Walnuts- Optional, if you don't like nuts in bread leave them out.
Step 1: To start, peel 4-5 bananas and put them in your mixer. Run the mixer on low until you have the bananas completely mashed.
Note: This may take a few minutes. While the mixer is going take a minute to gather your ingredients.
Step 2: Once the bananas are completely mashed add in one egg, 3/4 cup sugar, and 1/4 oil to the mixer. Mix for a minute or two until the sugar is fully dissolved.
Step 3: Then add 1/4 teaspoon baking soda, 1 1/2 teaspoon baking powder, and 1 1/2 cup flour to the mixture.
Step 4: Mix for two to three minutes, scraping the sides after a minute.
Step 5: Add 1/4 teaspoon cinnamon and 1/4 cup chopped walnuts.
Note: If you aren't a big nut person (I know, it is banana nut bread!) you can leave the nuts out.
Step 6: Pour the dough into a 9 x 5 loaf pan.
I love my pan (see notes below for an update) it's non-stick and the bread just falls right out of the pan. If you don't use non-stick, you will want to use a cooking spray first.
Step 7: Put it in the oven for about 50-55 minutes. You can check to see if it is done by inserting a knife into the end.
If it comes out clean it should be done. I like the middle gooey, so if it is still a bit underdone in the middle I am okay with that.
Step 8: Once it comes out of the oven let it sit for about 2-3 minutes. Scrape the edges and gently remove it from the pan. Be careful, it will be very hot!
Step 9: Slide it into a large zip-lock bag and seal the bag. This helps lock in the moisture and make the sticky crust like at Bob Evans. Place the bag in the fridge for about 30 minutes or until cooled.
Once the bread has cooled you can remove it from the zip-lock and slice it. You can either store it in the zip-lock or in a Tupperware.
Free Meal Planning Printable
I love to keep it in the fridge. We love it so much that we not only eat it for breakfast but love it for dessert too.
I love how moist this banana bread recipe is. I have tried it many different ways and I think the ziploc bag makes such a difference with how moist the bread is. If you have been craving some Bob Evans Banana bread whip up a batch today. You won't be disappointed!
*****Update- I have received so many comments and emails about this banana bread. Some people say it is so perfect and tastes just like Bob Evans, some say the cooking time isn't even close to as long as it needs to cook. If you are using a glass pan the time may change.
I love the pan that I use to cook the Bob Evans banana bread in. It helps with more even heat distribution and keeps bread moist as it cooks. You can get one here on Amazon for under $15.
Bob Evans Banana Bread
Bob Evans Banana Bread
Ingredients
Equipment
Method
- Place 4-5 bananas in the mixer and run on low until bananas are mashed
- Add egg, sugar, and oil to mixture. Mix for about two minutes until sugar is dissolved.
- Mix in baking soda, baking powder, and flour.
- Once completely mixed in add cinnamon and walnuts.
- Mix for about 1-2 minutes stopping once to scrape sides of bowl.
- Pour dough into a 9 x 5 pan and bake at 350 degrees for about 50 minutes.
- Remove from the oven and allow to cool for about 2-3 minutes.
- Place the banana bread in a large zip-lock bag in fridge to lock in moisture.
- Serve when cooled. Enjoy!
Kristy says
I was so hesitant to put that piping hot loaf in a ziplock, in the fridge, I imagined wet slimy bread…boy was I wrong! This is delicious and the texture is perfect. This will be THE recipe from now on.
Nora Bastian says
I made this bread several times and it was great. But the last two times I made it, it came out dense and heavy. What did I do wrong?
Nora
Julie says
Hmm..I haven't had that problem before. I am assuming the bananas were ripe?
Angelina says
I love Bob Evans banana bread, and I’m glad I found this recipe!!!! It’s absolutely delicious!!!
Julie says
Yay! I am so glad you love it too.
Laura Walther says
Just made this today. I am not familiar with Bob Evans, but this bread is wonderful. It is evenly textured, soft and not too sweet. Next time I'll add more nuts (personal preference). Putting the bread in a ziploc made a big difference! Thanks for the recipe!
Julie says
So glad you loved it. Thank you for sharing.
Marilyn Peterson says
Ohhh, yum! This looks so good! I’m going to try it out!
Julie says
Yay! Let me know what you think. It's a family favorite for us.
Georgia Johnson says
I made this recipe as banana bread in a loaf pan and it did not quite cook all the way, but it tasted great. Today I made your recipe again as large muffins with 1/2 cup of walnuts, cooked them for 29 minutes and they were fantastic!!! Perfectly cooked. My go to recipe now for banana bread. Thank you!
Julie says
Large muffins sound great! I will have to try that sometime. Thank you for sharing!
Mimi says
CAN U FREEZE THIS? If so how?
Julie says
I haven't tried freezing it before. If you try it I would love to know how it turns out.
Cindy Whitsett says
This is ABSOLUTELY the BEST banana bread I've ever made!!! THANK YOU! I usually either have goo or bread-brick. This was PERFECT. The texture was spot on, the flavor is just right. I am definitely throwing out my other recipes for banana bread ... including my grandmother's. SOOOO yummy!
Julie says
Yea! I am so glad you like it. We love it too.
Marcia says
You did not say what the temperature should be
Julie says
You can bake it at 350 degrees.
Shawna says
So. Good!! This is now my banana bread go to recipe. I think I have tried 20+ recipes over the years, and this is, by far, the best recipe. It cooks evenly, doesn't have that funky goo layer at the bottom, and doesn't have a metric ton of sugar added to it! Awesome recipe, thank you so very much
Julie says
I am so glad you like it! Thank you! 🙂
Raquel says
YES! I knew I could find a recipe with things I had lying around my home.
Thank you!!!
Julie says
Your welcome!
Denden says
About how many cups of mashed bananas are the 4-5 bananas in this recipe? Thanks.
Julie says
About 1 1/2 cups mashed bananas.
Carole from Carole's Chatter says
Hi Julie, I do hope you'll come over to Food on Friday: Bananas to bring this to the party! Cheers from Carole's Chatter
Julie says
I linked up, thanks for hosting!
Carole says
Julie, thanks for bringing this bread over! It's now on my shortlist for a feature. Cheers
Brittany says
This looks so good! I love the tip for putting in the bag to lock in moisture. Thanks for sharing at the #HomeMattersParty 🙂
Julie says
Your so welcome!