Bob Evans Banana Bread
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This Bob Evans Banana Bread is pure comfort in every slice—moist, rich and packed with that irresistible homemade banana flavor. It’s so deliciously soft and flavorful, you won’t even need a smear of butter (though we won’t stop you). A thick, warm slice is all it takes to win over every banana bread lover at the table.
What You Will ❤️ About Bob Evans Banana Bread
Honestly – this turned out way better than Bob Evans version – so it’s pretty hard not to love it! The texture is moist in this delicious banana bread – even days later. The hint of cinnamon throughout gives it so much flavor! I predict it’s the best banana bread recipe you’ll ever make!
Banana Bread Ingredients
I bought and tasted Bob Evans Banana Bread and reviewed the ingredients on the package. My version is not as “light” as theirs but it also has more banana flavor! My taste testers all said that mine was far superior – but had the same flavors.
- Bananas – you’ll want to have ripe bananas. You could get away with two but three is better!
- Eggs – these will keep the bread moist
- Vegetable Oil
- Butter
- Flour – all purpose white & whole wheat – the packaging for BE said they used both so I did too. I think using the whole wheat flour made the loaf a little darker but it has the same flavor!
- White Sugar
- Cinnamon – do not skip this! I like Saigon Cinnamon as it has a richer flavor! It’s all I buy now!
- Baking Soda – this helps this banana quick bread rise in the pan
- Salt
- Walnuts – these are optional but they’re in the Bob Evans version so they’re in mine! You could also use pecans.
How to make Bob Evans Banana Bread
This is an easy-to-make moist banana bread recipe you can have in the oven in 10 minutes or less! Let’s get started:
- Heat oven to 350.
- Peel bananas and add them to a large mixing bowl. Mash with a fork.
- Add remaining wet ingredients (eggs, oil, butter) to the mashed bananas and beat with whisk until blended. (You can use a hand mixer but it’s not necessary.)
- In a separate bowl, mix dry ingredients (flour, sugar, cinnamon, baking soda, salt). Add to banana mixture and stir batter until just moistened.
- Lightly fold in walnuts
- Pour into a 9×5″ loaf pan sprayed with cooking spray.
- Bake 1 hour or until toothpick inserted in center comes out clean. Cook time will vary depending on the size of your pan. Always test to be sure the middle is done before finishing.
- Cool in pan 10 min; slip a knife around the edges of the loaf and flip it over to remove from pan. Rest on a wire rack to cool completely.
Tips, Tricks & FAQs
Store leftovers in a ziplock style bag (or an airtight container) for up to a week. I leave on the counter but you can also refrigerate.
You can freeze up to three months. Wrap in plastic wrap or aluminum foil and then put in a ziplock freezer bag and freeze. Thaw on the counter overnight.
Yes! I actually hate bananas but love banana bread. So whenever I buy too many bananas for a recipe – I throw the rest in the freezer to make banana bread later!
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More Copycat Recipes
- Panera Pumpkin Muffins
- IHOP Strawberry Cheesecake Tacos
- Popeye’s Strawberry Biscuits
- Cracker Barrel Chicken Pot Pie
More Quick Bread Recipes
Bob Evans Banana Bread
Equipment
Ingredients
- 3 bananas ripe
- 1 large egg beaten
- 1 egg white
- 1/4 cup vegetable oil
- 1/4 cup butter melted
- 1 cups all purpose flour
- 1/2 cup whole wheat flour
- 1 cup white sugar
- ½ teaspoon cinnamon
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1/4 cup chopped walnuts
Instructions
- Heat oven to 350.
- Peel bananas and add them to a large bowl. Mash with a fork.3 bananas
- Add remaining wet ingredients (eggs, oil, butter) and beat with whisk until blended.1 large egg, 1 egg white, 1/4 cup vegetable oil, 1/4 cup butter
- In a separate bowl, mix dry ingredients (flour, sugar, cinnamon, baking soda, salt). Add to banana mixture and stir until just moistened.1 cups all purpose flour, 1/2 cup whole wheat flour, 1 cup white sugar, ½ teaspoon cinnamon, 1 teaspoon baking soda, 1 teaspoon salt
- Lightly fold in walnuts1/4 cup chopped walnuts
- Pour into a 9×5″ loaf plan sprayed with cooking spray.
- Bake 1 hour or until toothpick inserted in center comes out clean. Cook time will vary depending on the size of your pan. Always test to be sure the middle is done before finishing.
- Cool in pan 10 min; slip a knife around the edges of the loaf and flip it over to remove from pan. Rest on a wire rack to cool completely.
