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
Calories 400kcal
Ingredients
- 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
Instructions
- 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.
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. Leaving the moist loaf out on the counter will cause it to mold quicker.
Nutrition
Calories: 400kcal