How To Bake Bob Evans Banana Bread Recipe

As many of us are staying safe at home, we’re finding comfort in the kitchen. Of all the delicious dishes folks are making, it seems like banana bread has been a popular recipe. A big reason is banana bread is super easy to make with ingredients that most people have in the pantry. But, more importantly – a slice of banana bread is a warm, sweet, delicious hug of a treat that the whole family loves.

At Bob Evans, we offer our special recipe banana bread as a starter to many of our meals. We know many guests have missed having banana bread during this time, so we’d like to share with you a variation of our signature banana bread recipe. Read on for how to make our Cinnamon Swirl Banana & Walnut Bread.

Cinnamon Swirl Banana & Walnut Bread

Ingredients:

• 4 over-ripe bananas

• ¼ cup, granulated sugar

• ¼ cup, vegetable oil

• ¼ cup, corn syrup

• 1 egg

• ½ tsp, vanilla extract

• 1 cup, all-purpose flour

• 3 tbsp, corn starch

• 2 tsp, baking powder

• ½ tsp, salt

• ½ tsp, baking soda

• 1/4 cup, walnuts (optional)

For the cinnamon swirl:

• 1/4 cup, granulated sugar

• 1 tbsp, ground cinnamon

Wash your hands thoroughly before preparing (gotta be safe!). Preheat your oven to oven to 350F and while you're waiting, line a loaf pan with parchment paper and grease with melted butter or cooking spray.

In a large bowl, mash the bananas with a fork. If your bananas are still firm, microwave them for 30-60 seconds to soften them. When the bananas are mashed, mix in the sugar, vegetable oil, corn syrup, egg and vanilla extract.

In a medium bowl, whisk together the flour, corn starch, baking powder, salt, and baking soda. Slowly mix the flour mixture in with the wet ingredients in the larger bowl until just combined. Fold in the walnuts and now your mixture should look like a thick cake batter.

In a small bowl, mix together the remaining sugar and ground cinnamon and set aside.

Using a spatula, spread one third of the batter in the bottom of the loaf tin then spread half of your cinnamon sugar you set aside. Spread the next third of your batter on top and add the remaining cinnamon sugar. Spread the last third of the batter on top. To create the swirl, use a butter knife to cut the batter with a figure-eight motion.

Bake the loaf tin on the middle rack of your oven for 40-50 minutes. Insert a toothpick in the center of the bread to check for doneness. When the toothpick comes out cleanly, your bread is fully baked. Tip your bread out onto a wire rack to let cool for about 10 minutes before slicing.

Your banana bread will last about 1–2 days covered at room temperature or sealed in a container in the refrigerator for about a week.

A few additional tips:

We think banana bread is best served warm. If your bread is room temp or has been chilling in the fridge, just warm it in the microwave for 10 – 15 seconds. Serve with honey, butter or vanilla ice cream.

We love the cinnamon swirl and walnuts, but you can leave them out completely or substitute in chocolate chips, butterscotch chips, raisins or chocolate hazelnut spread.

There’s no shame in keeping the banana bread for yourself, but it also makes an excellent Mother’s Day gift. Just wrap in plastic wrap and tie with ribbon for a homemade Mother’s Day care package.