I think that mixerfive's recipe would turn out better and less goey if you baked it at 350 degrees for 50 though 60 minutes, because I've found another good banana nut bread recipe. It has a really good texture, but still not the same taste as Bob Evan's. If we use your recipe baked at my time, then it would be firm, not browned, and tasty. I'm going to try it right now, and I will post how it turned out later.
Bake mixerfive's recipe at 350 for 50 through 60 minutes, and it will be firm in the middle, but not brown at the top. :)
I had the same experience with this bread. I tried the 350 but after 60 minutes was still gooey. Used 3 smaller bananas so I don't think that was it. Finally covered it with foil and left it in hot oven for a bit. It looks caved in so I doubt it's really done even now. Very dark in color. I also have tried many recipes and don't seem to find one that cooks evenly without drying out. I'm ready to give up on this bread. Just go to Bob Evans and order it.
I have had this problem with quick bread before, and I don't put all the batter in the loaf pan. I make two cupcakes, and the loaf of bread. Not as much batter keeps the bread from getting too brown as the center bakes. Then dh and I can have a taste without cutting the bread, as I am usually baking it for someone.
I always bake mine at 325 for about an hour, so it gets done in the middle but not too dark on the outside. And the recipe I use is the same as first one listed here, but it calls for butter instead of shortening.
Here's recipe by hollyga. I haven't tried it yet.
Yogurt Banana Bread
1/2 cup butter or margarine
1 cup sugar
1 teaspoon vanilla extract
1 1/2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup mashed bananas
1/2 cup vanilla yogurt
Cream the butter and sugar. Add eggs and vanilla. Add dry ingredients; mix well. Add bananas and yogurt. Bake in a greased loaf pan at 350* for 1 hour.
Really Good Banana Bread
Baby girl loves Bob Evan's Banana Bread. She could eat her weight in it. So I tried to find a copy cat recipe and this is the closest one I found. It's a very moist, solid bread with good banana flavor. For it to really be like Bob Evan's though you'd wan to add some walnuts. I'm saving the walnuts I have left over from the Bourbon Walnut Fudge I made DH for his birthday for the Cranberry Orange Bread though (both of which I may post later - and yes, DH will bring some fudge on Tuesday. I completely forgot yesterday.) Anyway, here's the banana bread adapted from this Sour Cream Banana Bread recipe. I really should go grade now . hollyga
Put On A Happy Face
This is the recipe we always use and it comes out perfect every time. It's simple and fast with a moist texture.
BANANA NUT BREAD
Cream together :
1/2 cup butter
Add: 4 very ripe bananas, mashed (use 4 if bananas are small)
1 snack pack of applesauce (like individual lunch apple sauces or 1/4 cup of applesauce from a jar)
1/2 tsp banana and rum extract each.
1 tsp vanilla
1 tsp cinnamon (optional) (Banana bread should not have cinnamon because it overpowers the banana flavor but with the addition of banana extract, it really tastes great in this recipe....it is optional)
Add2 eggs (one at a time mixing between each addition)
In a separate bowl mix:
2 cups flour 1 teaspoon baking soda
Slowly Add dry ingredients to the banana mixture. Once everything is combined add
1/2 cup walnuts, (optional)
Preheat the oven to 325 degrees. Spoon batter into a greased 9-by-5-by-3-inch loaf pan. Bake for 1 hour or until tested done. Leave the bread in the pan on top of warm stove to cool as it will still be soft in middle. Once it has completely cooled, remove the bread from the pan and slice. It will be very very moist like Bob Evans.
Let me know if any of you try this...it really is worth the small amount of effort!
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