Bob Evans Banana Bread Copycat
This Bob Evans Banana Bread copycat recipe tastes just like the restaurant version! Made with overripe bananas, honey instead of corn syrup, and includes the secret overnight trick for that perfectly moist top.
- Prep Time: 10 minutes
- Cook Time: 40-50 minutes
- Total Time: 1 hour
- Yield: 1 loaf (about 10 slices)
- Category: bread, Breakfast
- Method: 1 hour + overnight rest for authentic taste
Ingredients
Wet Ingredients:
- 4 overripe bananas (or 5 for denser texture)
- ¼ cup granulated sugar
- ¼ cup canola oil
- ¼ cup honey
- 1 large egg
- ½ teaspoon vanilla extract
Dry Ingredients:
- 1 cup all-purpose flour
- 3 tablespoons corn starch
- 2 teaspoons baking powder
- ½ teaspoon salt
- ½ teaspoon baking soda
Optional:
- ¼ cup sliced almonds or chopped walnuts
Instructions
- Preheat oven to 350°F. Line a 9×5-inch loaf pan with parchment paper or grease well.
- In a large bowl, mash bananas with a fork until mostly smooth.
- Add sugar, oil, honey, egg, and vanilla to bananas. Mix well.
- In a separate bowl, whisk together flour, cornstarch, baking powder, salt, and baking soda.
- Fold dry ingredients into wet ingredients until just combined. Don’t overmix.
- Fold in walnuts or almond slices if using.
- Pour batter into prepared pan.
- Bake 40-50 minutes or until toothpick inserted in center comes out clean.
- Cool in pan for 10 minutes, then turn out onto wire rack.
- Once completely cool, wrap tightly in plastic wrap and let sit overnight at room temperature.
- Unwrap, slice, and enjoy!
Notes
- The overnight plastic wrap is the secret to that moist Bob Evans top – don’t skip it!
- Honey works perfectly in place of corn syrup from the original recipe
- Use very ripe (brown, spotty) bananas for best flavor
- Add a 5th banana if you want denser, more banana-forward bread
Find it online: https://reachwellth.com/bob-evans-banana-bread-recipe-copycat/