Bob Evans Recipe For Banana Bread: Moist And Delicious

Banana bread is a classic recipe that everyone should have in their repertoire. It’s easy to make, delicious, and a great way to use up overripe bananas. If you’re looking for a recipe that’s moist, flavorful, and foolproof, try Bob Evans’ recipe for banana bread. This recipe is a crowd-pleaser that will quickly become a family favorite.

Ingredients:

• 1 1/2 cups all-purpose flour
• 1 tsp baking soda
• 1/4 tsp salt
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 3 ripe bananas, mashed
• 1/2 cup sour cream

Instructions:

1. Preheat your oven to 350°F.
2. In a medium bowl, whisk together the flour, baking soda, and salt.
3. In a large bowl, cream the butter and sugar until light and fluffy.
4. Add the eggs one at a time, beating well after each addition.
5. Stir in the vanilla extract and mashed bananas.
6. Add the dry ingredients and sour cream, and mix until just combined.
7. Pour the batter into a greased 9×5-inch loaf pan.
8. Bake for 60-70 minutes, or until a toothpick inserted into the center of the bread comes out clean.
9. Allow the bread to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.

Nutritional Information:

Serving size: 1 slice (1/12 of the loaf)
Calories: 240
Total fat: 10g
Saturated fat: 6g
Cholesterol: 55mg
Sodium: 210mg
Total carbohydrates: 35g
Dietary fiber: 1g
Sugars: 21g
Protein: 3g

Cooking Time:

Preparation time: 15 minutes
Baking time: 60-70 minutes
Total time: 1 hour 30 minutes

Equipment:

• Medium bowl
• Large bowl
• Hand mixer or stand mixer
• 9×5-inch loaf pan
• Wire rack

Serving Suggestions:

Slice the banana bread and serve it with a dollop of whipped cream or a scoop of vanilla ice cream. You can also spread some butter or cream cheese on top for an extra indulgent treat.

Variations:

Add some chopped nuts or chocolate chips to the batter for some extra texture and flavor. You can also swap out the sour cream for Greek yogurt or buttermilk for a tangier taste.

Substitutions:

If you don’t have unsalted butter, you can use salted butter and reduce the amount of salt in the recipe. You can also use vegetable oil instead of butter if you prefer. If you don’t have sour cream, you can use plain yogurt or buttermilk instead.

Storage:

Store the banana bread in an airtight container at room temperature for up to 3 days. You can also freeze the bread for up to 3 months.

Tips:

• Make sure your bananas are ripe for the best flavor and texture.
• Don’t overmix the batter, or your bread will be tough and dense.
• Let the bread cool completely before slicing it to prevent it from falling apart.

Notes:

This recipe makes one 9×5-inch loaf of banana bread.

Frequently Asked Questions:

• Can I use whole wheat flour instead of all-purpose flour?
• Yes, you can use whole wheat flour, but your bread will be denser and have a nuttier flavor.
• Can I add other fruits to the banana bread?
• Yes, you can add blueberries, raspberries, or chopped apples to the batter for some extra flavor.

Bob Evans’ Chocolate Chip Banana Bread Recipe:

For a twist on the classic recipe, try Bob Evans’ chocolate chip banana bread. Simply add 1/2 to 1 cup of chocolate chips to the batter before baking. The chocolate chips add a deliciously sweet and melty surprise in every bite.

Summary:

Bob Evans’ recipe for banana bread is a delicious and easy-to-make recipe that’s perfect for breakfast, snack, or dessert. This recipe produces a moist and flavorful bread that’s sure to please everyone. Whether you stick to the classic version or add some chocolate chips, this banana bread is a must-try.

Try It Out:

Give Bob Evans’ recipe for banana bread a try and let us know what you think. Share your thoughts in the comments below and don’t forget to tag us on social media with pictures of your creations. Happy baking!