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 Chicken Noodle Soup
- Copycat Bob Evans Mac and Cheese
- Copycat Bob Evans Carrots
- Copycat Bob Evan’s Pot Roast
- Copycat Starbucks Banana Bread
- Copycat Cheesecake Factory Apple Crisp
- Copycat Great Harvest Cookies
If you tried this Copycat Bob Evans Banana Bread or any other recipe on my site, please leave a ⭐ rating and let me know how it goes in the 📝 comments below. I would love to hear from you and I’m always happy to try to answer any questions you may have!
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.1 ½ cups all purpose flour, 1 cup white sugar, ½ teaspoon cinnamon, 1 teaspoon baking soda, ½ teaspoon salt
- Add in your wet ingredients.3 ripe bananas , 2 large eggs, ½ cup sour cream, 1 teaspoon pure vanilla extract
- Mix well with a hand mixer for about 2 minutes or until the batter is smooth.
- Stir in the nuts with a large wooden spoon or spatula (optional). Pour into a greased loaf pan.½ cup chopped walnuts
- Bake at 350 degrees for 55 to 60 minutes or until a toothpick comes out clean from the middle.
Jerika says
This copycat Bob Evans banana bread is simple and yet so satisfying.:) It’s so perfect for my coffee. Thanks!:)
Oscar says
I love a good banana bread and this recipe hit it out of the park. This recipe with the sour cream made it extra moist and totally hit the spot for me. Great recipe.
Jane says
Cant go wrong with banana bread with cinnamon, thanks for this recipe. Enjoyed it with my coffee.
Mary says
I hoard banana bread recipes like other women hoard shoes. This one is super moist. Just the way I like it. Bookmarked.
Mary says
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 says
Thank you so much for sharing such a great tip for quick breads! Happy baking.
Nicholle says
Great advice! Thank you! You can also use parchment paper and let the bread cool in the oven with the oven door slightly cracked open for 30 minutes, then remove from pan altogether by just lifting up and out by the parchment paper and placed onto a cooling rack or cutting board
Tricia says
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 says
I’m so glad you enjoyed the recipe. Thank you so much for taking the time to leave a review!
Beth says
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 says
Hi Beth, about 1 1/2 cups of mashed bananas.
Lezlie Whicker says
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.
kris says
I’ve found many recipes recently using pudding mix, so I was intrigued to try it. It was great!
Wilma Frantz says
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
Addie says
This banana bread has the best texture!
Raquel says
This looks so delicious and love copycat recipes! Making this for brunch this weekend!
Nora says
This looks delicious! Just the thing for my little daughter! Thanks for sharing!
Oscar says
This recipe was amazing. My family loved it so much they are already asking me to make it again.
Natalie says
Lovely recipe. Banana bread is loved in my house. I will definitely give your recipe a try. Looks really good.
Agnieszka says
This banana bread recipe is perfect. So moist and delicious. My kids devoured it!
Jeri says
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!