If you love the moist and absolutely delicious banana bread from Bob Evans then you’ll love this amazing copycat recipe. This copycat Bob Evans banana bread even has a secret ingredient for a restaurant quality loaf at home!
The banana bread at Bob Evans is so good. Seriously, once I had some I was on a mission to recreate it at home. I was hooked. Plus, last week I had a curbside grocery fiasco. I accidentally ordered two giant bunches of bananas instead of just two bananas. I’ve had friends and family lament over this happening to them and now I’ve joined the bananas for days club.
My two toddlers seem to love bananas one week and then want nothing to do with them the next. Needless to say, sometimes I have a lot of spotty bananas hanging out in my fruit bowl. With the extra bananas from my curbside order, banana bread seemed like a good idea, but when is banana bread ever a bad idea?
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Ingredients needed
For this banana bread, you will need:
- Ripe bananas: You will need three ripe bananas (about 1 ½ cups).
- Sour cream: I recommend using full fat for best results, but lower fat also works
- All purpose flour: The base of the banana bread.
- Sugar: To sweeten the bread.
- Cinnamon: To give the bread a little spice.
- Baking soda: To help the bread rise.
- Salt: You’ll need just ½ a teaspoon of salt.
- Eggs: You will need two large eggs.
- Vanilla extract: I recommend using pure vanilla extract if possible.
- Walnuts: Chopped walnuts are optional.
Can I use frozen bananas?
I love using frozen bananas in this copycat banana bread recipe. Whenever I don’t have time to make banana bread right away, I love storing ripe bananas in my freezer.
Equipment needed
You will need a large bowl, loaf pan (9 x 5 inch), and a mixer.
How to make this recipe
To make this recipe, first gather and then measure out your ingredients.
Mash your bananas with a fork and set aside.
In a large mixing bowl, combine your dry ingredients and stir well with a large spoon or spatula.
Next, add in your wet ingredients and mix with a hand mixer for about two minutes or until smooth.
Stir in nuts (if desired). Pour into a greased loaf pan. Bake for 55 minutes at 350 degrees or until done in the middle.
How to store leftovers
Store any leftovers in an airtight container or wrap in plastic storage wrap. Leftovers will be good for up to four days after baking.
Can I freeze this bread?
Yes, you can absolutely freeze this banana bread for later. I recommend wrapping in a double layer of plastic wrap or aluminum foil. It will be good for 2 to 3 months in your freezer.
Tips for this recipe
- One of the reasons Bob Evans banana bread is so good is because it is very moist. More bananas or oil can make banana bread moist but they can also cause banana bread to have mushy spots. Sour cream will help create a moist banana bread without the mushy spots.
- Your bananas don’t have to be totally brown but the riper they are, the sweeter your banana bread will be.
- Combine the dry ingredients first and then the wet. No one wants to take a big bite and then taste baking soda that wasn’t mixed in enough.
Other copycat recipes:
- Copycat Bob Evans Pumpkin Bread
- Copycat Bob Evans Cookies
- Copycat Starbucks Banana Bread
- Copycat Otis Spunkmeyer Cookies
Copycat Bob Evans Banana Bread
Equipment
- Loaf pan (9 x 5 inch)
- Hand mixer
Ingredients
- 1 ½ cups all purpose flour
- 1 cup white sugar
- ½ teaspoon cinnamon
- 1 teaspoon baking soda
- ½ teaspoon salt
- 3 ripe bananas mashed with a fork (about 1 ½ cups)
- 2 large eggs beaten
- ½ cup sour cream use full fat for best results, but lower fat also works
- 1 teaspoon pure vanilla extract
- ½ cup chopped walnuts optional
Instructions
- Begin by preheating your oven to 350 degrees.
- Grease a loaf pan (9 x 5 inch).
- In a mixing bowl combine your dry ingredients. Stir well with a large spoon or spatula.
- Add in your wet ingredients.
- Mix well with a hand mixer for about 2 minutes or until the batter is smooth.
- Stir in one cup the nuts with a large wooden spoon or spatula (optional). Pour into a greased loaf pan.
- Bake at 350 degrees for 55 to 60 minutes or until a toothpick comes out clean from the middle.
Cindi says
love this however I use half white sugar with half brown I also put it into a bunt pan.. it cooks faster and isn’t so dense