Copycat Bob Evans Banana Bread Recipe
Don't let those overripe bananas go to waste! This copy cat Bob Evan's banana bread recipe rivals any from a local bakery. Soft, delicious, and sticky on the top. This recipe yields 2 loaves of delicious banana bread.
Servings 18 slices
Calories 400kcal
Ingredients
- 1 cup butter at room temperature (I use salted butter but you can use unsalted butter)
- 1 cup sugar
- 4 large eggs
- 8 over-ripe mashed bananas
- 1 (5.1 oz) box vanilla instant pudding mix
- 1 cup whole milk
- 4 cup all purpose flour
- 4 teaspoon baking powder
- 1 teaspoon salt
- 2 cup chopped nuts walnuts
Instructions
- Preheat oven to 325 degrees.
- Cream butter and sugar in a large bowl either with an electric mixer or a stand mixer. Add eggs and beat until smooth and add mashed bananas. Mix in pudding mix and milk. Add dry ingredients (salt and baking powder and flour, one cup at a time). Fold in nuts.
- Grease or lightly spray two loaf pans with cooking spray. Pour batter into loaf pans and bake for 1 hour and 20 minutes. If it seems as though your bread is getting too brown, too fast, you can tent it slightly with a piece of foil for the last 15 minutes or so. Insert a toothpick or fork. If it comes out really doughy, bake another 8 minutes and check it again. Toothpick should come out fairly clean.
- Let bread stand for 10 minutes in the baking pan and then run a knife around the edges to loosen it up. Turn out onto a wire rack and let cool for 15 minutes then wrap in plastic wrap. Allow to rest on a cooling rack for 6-8 hours.
Video
Notes
To reheat, place slices on a microwave-safe plate and heat for 5-7 seconds.
Keep banana bread in the refrigerator for up to 3 days either wrapped in plastic or stored in an airtight container. Leaving the moist loaf out on the counter will cause it to mold quicker. You can also wrap the loaf in plastic wrap and aluminum foil and freeze it for 3-6 months.
Nutrition
Calories: 400kcal