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    Home » All Recipes » Bob Evans Banana Bread

    Bob Evans Banana Bread

    By Julie

    This post may contain affiliate links. Please see my full disclosure policy for details.

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    bob evans banana bread

    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. I read a couple of different sites that recommended lots of bananas, which helped but still didn't make it perfect.

    Finally, 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.

    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.

    If you have been looking for the perfect Bob Evans Banana Bread recipe look no further. This recipe is spot on and tastes amazing!

    banana-bread.jpg

    To start, peel 4-5 bananas and put them in your mixer. Run the mixer on low until you have the bananas completely mashed. This may take a few minutes. While the mixer is going take a minute to gather your ingredients.

    banana-bread.jpg

    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 sugar is fully dissolved.

    banana-bread.jpg

    Then add 1/4 teaspoon baking soda, 1 1/2 teaspoon baking powder, and 1 1/2 cup flour to the mixture. Mix for two to three minutes, scraping the sides after a minute or so.

    banana-bread.jpg

    Finally,  add 1/4 teaspoon cinnamon and 1/4 cup chopped walnuts. If you aren't a big nut person (I know, it is banana nut bread!) you can leave the nuts out. I actually prefer my banana nut bread without nuts.

    banana-bread.jpg

    Pour the dough into a 9 x 5 loaf pan. I love my pan (see notes below for 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.

    banana-bread.jpg

    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.

    banana-bread.jpg

    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! Then 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.

    banana-bread.jpg

    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. I love to keep it in the fridge. We love it so much we not only eat it for breakfast but love it for dessert too.

    banana-bread.jpg

    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 really needs to cook. If you are using a glass pan the time may change.

    I really love the pan that I use to cook the bob evans banana bread in. It helps with more even heat distribution and keeps bread moister as it cooks.  You can get one here on Amazon for under $15.

    Bob Evans Banana Bread

    Bob Evans Banana Bread

    Love how moist and delicious Bob Evans banana bread is? Try this amazing recipe for Bob Evans Banana Bread. You will love how easy and simple it is to make.
    Print Recipe Pin Recipe
    Prep Time 10 mins
    Cook Time 50 mins
    Total Time 1 hr
    Course Breakfast
    Cuisine American
    Servings 8
    Calories 299 kcal

    Equipment

    • 9x5 Pan

    Ingredients
      

    • 4 Bananas very ripe
    • 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

    Instructions
     

    • 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!

    Keyword banana bread, banana bread recipe, Bob Evans Banana Bread Recipe

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    Reader Interactions

    Comments

    1. Brittany says

      April 04, 2015 at 7:52 am

      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

        April 04, 2015 at 4:45 pm

        Your so welcome!

    2. Carole from Carole's Chatter says

      April 09, 2015 at 5:14 pm

      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

        April 10, 2015 at 8:22 am

        I linked up, thanks for hosting!

        • Carole says

          April 10, 2015 at 3:19 pm

          Julie, thanks for bringing this bread over! It's now on my shortlist for a feature. Cheers

    3. Denden says

      July 27, 2015 at 3:35 pm

      About how many cups of mashed bananas are the 4-5 bananas in this recipe? Thanks.

      • Julie says

        July 28, 2015 at 8:11 am

        About 1 1/2 cups mashed bananas.

    4. Raquel says

      February 15, 2016 at 6:26 am

      YES! I knew I could find a recipe with things I had lying around my home.
      Thank you!!!

      • Julie says

        February 15, 2016 at 8:04 pm

        Your welcome!

    5. Shawna says

      February 22, 2016 at 1:10 pm

      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

        February 22, 2016 at 1:19 pm

        I am so glad you like it! Thank you! 🙂

    6. Marcia says

      May 31, 2016 at 4:06 pm

      You did not say what the temperature should be

      • Julie says

        May 31, 2016 at 4:09 pm

        You can bake it at 350 degrees.

    7. Cindy Whitsett says

      September 10, 2016 at 11:32 pm

      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

        September 12, 2016 at 1:11 pm

        Yea! I am so glad you like it. We love it too.

    8. Mimi says

      October 23, 2016 at 8:37 pm

      CAN U FREEZE THIS? If so how?

      • Julie says

        October 25, 2016 at 1:16 pm

        I haven't tried freezing it before. If you try it I would love to know how it turns out.

    9. Georgia Johnson says

      November 06, 2016 at 9:58 am

      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

        November 08, 2016 at 2:52 pm

        Large muffins sound great! I will have to try that sometime. Thank you for sharing!

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