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?
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.
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.
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.
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).
- Bake for 55 minutes at 350 degrees or until done in the middle.
Copycat Bob Evans Banana Bread
Equipment
- Loaf pan (9 x 5 inch)
- Hand mixer
Ingredients
- 3 ripe bananas mashed with a fork
- ½ cup sour cream use full fat for best results, but lower fat also works
- 1 ½ cups all purpose flour
- 1 cup white sugar
- ½ teaspoon cinnamon
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 large eggs beaten
- 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).
- Bake at 350 degrees for 55 minutes or until a toothpick comes out clean from the middle.
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Jeri
This banana bread turned out so good! I can’t believe how moist it is. I added in some chocolate chips for fun. This will be my new go-to banana bread recipe! Thanks!
Agnieszka
This banana bread recipe is perfect. So moist and delicious. My kids devoured it!
Natalie
Lovely recipe. Banana bread is loved in my house. I will definitely give your recipe a try. Looks really good.
Oscar
This recipe was amazing. My family loved it so much they are already asking me to make it again.
Nora
This looks delicious! Just the thing for my little daughter! Thanks for sharing!
Raquel
This looks so delicious and love copycat recipes! Making this for brunch this weekend!
Addie
This banana bread has the best texture!
kris
I’ve found many recipes recently using pudding mix, so I was intrigued to try it. It was great!
Wilma Frantz
I made this and it is good except it is a little tough. I followed the recipe. I noticed vegetable oil is not in this recipe, is that by mistake. I don’t know why it is a little tough
Lezlie Whicker
This was really good but at about 45 min into baking it was overflowing onto the bottom of my oven. Also took way longer to bake than what recipe calls for.
Tricia
I made this recipe after I found out that my Mother In Law LOVES the banana bread at Bob Evans. I baked it in muffin pan and sprinkle a bit of brown sugar strudel on them before baking. I got rave reviews from her and earned BIG daughter in law points! Thanks for a yummy copycat!!
Two Pink Peonies
I’m so glad you enjoyed the recipe. Thank you so much for taking the time to leave a review!
Beth
I always buy the smallest bananas possible since that is what my family prefers. Do you know the approximate equivalent measurement for the mashed banana since that could vary greatly? Thanks!
Audrey @ Two Pink Peonies
Hi Beth, about 1 1/2 cups of mashed bananas.
Mary
Gonna make this tonight after work. All of my kids are begging for banana bread and I bought a HUGE bag of ripe bananas for a dollar. Just wanted to share a tip. Years ago I read that to get an extra moist banana bread you should let it cool in the pan, but flip the pan over to trap the heat and steam. That’s how I always cool my banana bread now, and it really helps.
Two Pink Peonies
Thank you so much for sharing such a great tip for quick breads! Happy baking.