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!
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.
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.
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.
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.
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.
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.
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.
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.
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.
Bob Evans Banana Bread
Bob Evans Banana Bread
- 9x5 Pan
- 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
- 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!
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