Banana bread is a classic American quick bread that has been enjoyed for generations. The first banana bread recipes appeared in cookbooks in the early 1930s, during the Great Depression. At the time, many people were looking for ways to use up overripe bananas, and banana bread was a perfect solution.
Bob Evans banana bread is a popular variation of the classic recipe. It is made with ripe bananas, sugar, oil, eggs, vanilla extract, flour, baking soda, salt, and cinnamon. The bread is baked in a loaf pan and has a moist, flavorful crumb. It is often served for breakfast, brunch, or as a snack.
Here is a recipe for Bob Evans banana bread:
Bob Evans Banana Bread RecipeCourse: DessertDifficulty: Medium
This banana bread is a delicious and easy way to use up overripe bananas. It is perfect for breakfast, brunch, or a snack. Enjoy!
4 ripe bananas, mashed (about 1 1/2 cups)
1 cup sugar
1/2 cup vegetable oil
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/4 cup chopped walnuts (optional)
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9×5 inch loaf pan.
- In a large bowl, combine the mashed bananas, sugar, oil, eggs, and vanilla extract. Beat until well combined.
- In a separate bowl, whisk together the flour, baking soda, salt, and cinnamon. Add to the wet ingredients and mix until just combined. Stir in the walnuts, if desired.
- Pour the batter into the prepared loaf pan and bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Let cool in the pan for 10 minutes before removing to a wire rack to cool completely.
- For the best results, use very ripe bananas.
- If you don’t have walnuts, you can substitute another nut, such as pecans or almonds.
- To make a glaze, combine 1/2 cup powdered sugar, 1 tablespoon milk, and 1/4 teaspoon vanilla extract. Drizzle over the cooled bread.