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Bob Evans Banana Bread Recipe 1765892907.4732955

bob evans banana bread recipe

  • Author: Sarah Williams
  • Total Time: 80 minutes
  • Yield: 1 loaf (12 slices) 1x
  • Diet: General

Description

A classic banana bread recipe enhanced with a rich, buttery dulce de leche swirl for added moisture and sweetness. This indulgent loaf is perfect for a special breakfast or dessert.

Ingredients

Scale
  • 1 can (396g) sweetened condensed milk
  • 2.25 cups (270g) all-purpose flour
  • 1.5 teaspoons (8g) baking soda
  • 0.75 teaspoon (5g) fine sea salt
  • 0.5 cup (113g) unsalted butter, melted and cooled
  • 1 cup (150g) granulated sugar
  • 0.5 cup (100g) packed light brown sugar
  • 2 large eggs, room temperature
  • 1 teaspoon (5mL) vanilla extract
  • 3–4 medium (450g) very ripe bananas, mashed
  • 1 tablespoon (15g) powdered sugar (optional garnish)

Instructions

  1. Make Dulce de Leche: Place the unopened can of sweetened condensed milk in a large pot and submerge in water. Simmer for 2.5 to 3 hours, ensuring the can remains covered with water; cool completely before opening.
  2. Prepare Oven and Pan: Preheat the oven to 350°F (175°C). Lightly grease and flour a 9×5 inch loaf pan, or line it with parchment paper.
  3. Combine Dry Ingredients: Whisk together the flour, baking soda, and salt in a medium bowl. Set aside.
  4. Mix Wet Ingredients: In a large bowl, whisk the cooled melted butter with both sugars. Beat in the eggs one at a time, then stir in the vanilla extract.
  5. Fold Batter Components: Gently fold the mashed bananas into the wet mixture. Add the dry ingredient mixture and stir carefully until just combined; do not overmix.
  6. Layer and Swirl Batter: Spoon half of the batter into the prepared loaf pan. Dollop half of the dulce de leche on top, then gently swirl with a knife.
  7. Finish Layering and Bake: Spoon the remaining batter over the first layer. Dollop the rest of the dulce de leche on top and swirl gently again. Bake for 55-65 minutes until a skewer inserted in the center comes out clean.
  8. Cool and Serve: Let the loaf cool in the pan for 10-15 minutes before transferring to a wire rack to cool completely. Dust with powdered sugar or drizzle with extra dulce de leche before slicing.

Notes

To avoid a dense loaf, make sure not to overmix the batter once the flour is added. Use very ripe bananas with plenty of brown spots for the best flavor and moisture. Store-bought dulce de leche can be used as a time-saving alternative.

  • Prep Time: 20 minutes
  • Cook Time: 60 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice
  • Calories: 400 kcal
  • Sugar: 38 g
  • Sodium: 210 mg
  • Fat: 16 g
  • Saturated Fat: 9 g
  • Unsaturated Fat: 7 g
  • Trans Fat: 0 g
  • Carbohydrates: 58 g
  • Fiber: 2 g
  • Protein: 5 g
  • Cholesterol: 35 mg

Keywords: banana bread, dulce de leche, caramel, quick bread, dessert, breakfast, comfort food, easy baking

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Find it online: https://easydashrecipes.com/bob-evans-banana-bread-recipe/