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.
Servings 18 slices
- 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.