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4.36 from 28 votes

Bakery Style 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.
Course Dessert
Cuisine American
Keyword banana pudding bread, Bob Evan's banana bread, sticky
Prep Time 10 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 20 minutes
Servings 18 slices
Calories 400kcal


  • 1 cup butter at room temperature
  • 1 cup sugar
  • 4 eggs
  • 8 over-ripe bananas mashed
  • 1 (5.1 oz) box vanilla instant pudding mix
  • 1 cup whole milk
  • 4 cup flour
  • 4 teaspoon baking powder
  • 1 teaspoon salt
  • 2 cup chopped walnuts


  • Preheat oven to 325 degrees.
  • Cream butter and sugar. Add eggs and beat until smooth and add bananas. Mix in pudding mix and milk. Add salt and baking powder and flour, one cup at a time. Stir in nuts.
  • Lightly spray two loaf pans with cooking spray 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 the last 15 minutes or so. Insert a toothpick. 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 and then run a knife around the edges to loosen it up. Turn out on flat surface and let cool for 15 minutes then wrap in plastic wrap. Allow to rest on a cooling rack 6-8 hours.



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. Leaving the moist loaf out on the counter will cause it to mold quicker.


Calories: 400kcal