Easy Bisquick Banana Bread Recipe

Name: Bisquick Banana Bread
Prep time: 10 min
Cook time: 55 min
Total time: 65 min
Ingredients: 4 ripe bananas; 1 cup brown sugar; ½ cup milk; 2 tablespoons vegetable oil; 3 large eggs; 1 teaspoon pure vanilla extract; 2½ cups Bisquick mix

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Bisquick Banana Bread delivers bakery-quality results without the hassle. Moist, tender, perfectly sweet banana bread using a pantry baking mix. No stand mixer required, no complicated steps, just straightforward deliciousness that’ll make your kitchen smell like heaven.

Sliced Bisquick Banana Bread on a white plate.

Table of Contents

Bisquick is a common pantry item usually reserved for pancakes. Yet using this baking mix to make banana bread is convenient, and is a secret ingredient to ensure you get perfect results without a lot of fuss.

Whether you’re using up overripe bananas that seem to accumulate by magic, need a quick breakfast option for the week, want something homemade to gift, or just need the comfort of fresh-baked bread on a random afternoon – this easy banana bread recipe has your back.

I’ve made banana bread from scratch with individual ingredients countless times, and with many variations like Nutella Banana Bread. While those recipes are amazing, sometimes you just want to switch up the usual. Just like using up ripe bananas, you also need to use up the Biquick. This recipe solves both issues.

Make this banana bread made with bisquick once and I guarantee it’ll become part of your regular rotation along with our Blackberry Lemon Loaf.

If you’re looking for more Bisquick recipes, you need to try our Bisquick Sausage Breakfast Casserole.

Why Bisquick Makes Better Banana Bread

Let me tell you why I’m such a fan of using Bisquick when making banana bread.

Consistency. Every single time I make this, it turns out the same. No wondering if I measured the flour correctly or if my baking powder is still fresh. Bisquick takes that guesswork out of the equation.
Texture. The blend of ingredients in Bisquick creates a really tender crumb without being crumbly. It’s sturdy enough to slice cleanly but soft enough to practically melt in your mouth.
Convenience. I cannot overstate this enough. When you’re staring at bananas that are about to go bad and you need to use them NOW, not having to measure out flour, baking powder, baking soda, and salt separately is a huge win. One ingredient replaces four.
Foolproof results for beginners. If you’re new to baking or anxious about it, starting with Bisquick gives you a major advantage. The leavening agent is already perfectly balanced, so you can focus on learning other baking skills without worrying about whether your bread will rise.

Sliced Bisquick Banana Bread on a white plate with bananas.

Why You’ll Love This Recipe

Quick and foolproof: This recipe comes together in 10 minutes flat. No sifting flour, no measuring out multiple leavening agents, just dump and mix. It’s an easy to make banana bread.
Moist every single time: The combination of oil, ripe bananas, and the perfectly balanced Bisquick mix creates a texture that stays soft for days.
Uses overripe bananas: Those brown-spotted bananas you feel guilty about tossing? They’re the star here, bringing natural sweetness and moisture. You can also use them to make Easy Banana Muffins.
Kid-approved taste: Not overly sweet but sweet enough to feel like a treat.
Budget-friendly: Most ingredients are pantry staples, and Bisquick eliminates the need for multiple specialty items.

Total Time: 1 Hour

Serves: 12 Slices

Ingredient Notes and Substitutions

As always, the full ingredients and recipe is on the printable recipe card at the end of this post.

Ingredients on a table to make Bisquick Banana Bread.

Bisquick Baking Mix – This popular pancake mix is the foundation for this recipe that eliminates measuring flour, baking powder, and salt separately.
Brown Sugar – Using brown sugar instead of granulated sugar (white sugar) gives subtle caramel notes that gives a lot of depth to this banana bread. You can use light or dark brown sugar depending on your preference.
Extra Ripe Bananas – The best bananas for this recipe are ones that are overripe, with brown spots on the peel. They’ll provide the sweetest, most banana-forward flavor. Use ripe bananas to also make our Chocolate Banana Cake Recipe.
Vegetable Oil – Keeps the bread tender and moist without the heaviness of butter. You can also use applesauce for a lower-fat version, though the texture will be slightly different, less rich and a bit more cake-like.
Milk – Any percentage of milk works. Almond milk, oat milk, soy milk, or any non-dairy milk works perfectly. Even buttermilk will work and adds a slight tang. I’ve used whatever was in my fridge with success.
Vanilla Extract – Pure vanilla makes a noticeable difference in flavor

Recipe Variations to Try

Chocolate Chip Bisquick Banana Bread: Fold in 1 cup of semi-sweet or dark chocolate chips right before pouring the batter into the pan.
Walnut or Pecan Banana Bread: Add 3/4 cup of chopped pecans or chopped walnuts for crunch and that classic banana bread texture. You can even toast them in a dry skillet for a few minutes first to bring out their flavor.
Cinnamon Swirl Version: Mix 2 tablespoons of brown sugar with 1 teaspoon of cinnamon. Pour half the batter into the pan, sprinkle with half the cinnamon sugar, add remaining batter, then swirl with a knife and top with remaining cinnamon sugar.
Blueberry Banana Bread: Gently fold in 1 cup of fresh or frozen blueberries (don’t thaw if frozen). This adds gorgeous color and a fruity burst.
Peanut Butter Banana Bread: Reduce the oil to 1/4 cup and add 1/4 cup of creamy peanut butter to the wet ingredients. The combination tastes like Elvis would approve.
Bisquick Banana Bread Muffins: Pour the batter into a lined muffin tin instead of a loaf pan. Bake at 375 degrees for 18 to 22 minutes. This makes about 12 muffins. Mini banana breads are perfect for grab-and-go breakfasts.

Sliced loaf of Bisquick Banana Bread on a white plate.

Tips for Success

Room temperature eggs blend more smoothly.
Use really ripe bananas. Those sugars that develop as bananas ripen don’t just add sweetness, they add moisture. Underripe bananas are starchy and dry in comparison.
Don’t Overmix: Once you add the Bisquick, stir just until combined. Overmixing can make your banana bread dense instead of light and airy.
Don’t Overbake: Ovens can vary, so start checking your bread for doneness around the 50-minute mark when the top starts to crisp and become a golden brown color. Do this by inserting a toothpick in the center. It should come out clean or with just a few moist crumbs. Every extra minute in the oven is drying it out.
Storing the bread properly makes a difference too. Wrapping it tightly so air can’t get to it keeps it from drying out.
Let the bread cool completely before slicing, for clean cuts.

How to Make the Best Bisquick Banana Bread

mashed bananas in a glass bowl, to make bisquick banana bread.

1. Prep your Oven and Pan: Set your oven to 350°F (175°C) and grease a 9×5-inch loaf pan with butter or non-stick cooking spray.

Mash the Bananas: In a medium-sized bowl, mash the ripe bananas using a fork or potato masher until smooth. The riper the bananas, the sweeter and more flavorful your bread will be.

A mixture in a glass bowl to make banana bread.

2. Mix the Wet Ingredients: In a separate large bowl, whisk together the brown sugar, melted butter, eggs, milk, and vanilla extract until fully combined.

3. Add Mashed Bananas: Add the mashed bananas to the wet ingredients and stir until everything is well incorporated.

bisquick being added to banana bread batter.

4. Add the Bisquick: Gradually fold in the Bisquick mix, stirring gently until the dry mix is fully absorbed into the wet ingredients. Be careful not to overmix, as that can result in a dense bread.

Bisquick Banana Bread batter in a loaf pan.

5. Pour and smooth: Transfer the banana bread batter into the prepared loaf pan, smoothing the top with a spatula.

Baked Bisquick Banana Bread in a loaf pan.

6. Bake: Place the loaf pan in the preheated oven and bake for 50-55 minutes, or until a toothpick inserted in the center comes out clean.

Side view of a whole loaf of Bisquick Banana Bread.

7. Cool and Enjoy: Once baked, remove the banana bread from the oven and let it cool in the pan for 10 minutes. Then, transfer the loaf to a wire rack to cool completely before slicing and serving.

How to Store Banana Bread

At room temperature: Wrap the completely cooled banana bread tightly in plastic wrap or aluminum foil and store it at room temperature for up to 4 days. I keep mine on the counter in a bread box, and it stays moist and perfect.

In the refrigerator: If your kitchen is really warm or humid, you can refrigerate the wrapped bread for up to a week. Let slices come to room temperature before eating, or warm them for 10 seconds in the microwave.

In the freezer: This is my favorite storage method because it means I always have banana bread when I want it. Wrap the entire loaf or individual slices in plastic wrap, then place in a freezer bag or wrap with foil. It’ll keep for up to 3 months. Thaw overnight in the refrigerator or at room temperature for a few hours.

Freezing slices: I actually prefer to slice the whole loaf, wrap each slice individually in plastic wrap, and freeze them all in a large freezer bag. That way I can grab a single slice whenever I want one without defrosting the entire loaf.

Refreshing leftover banana bread: If your banana bread has dried out a bit, wrap a slice in a damp paper towel and microwave for 15 to 20 seconds. It’ll taste fresh again.

Serving Suggestions

This Bisquick Banana Bread is wonderful on its own, but here are some of my other favorite ways to serve it:

Classic butter spread: A slice of this bread with salted butter melting into it is simple perfection, especially when the bread is still slightly warm.
Cream cheese topping: Spread softened cream cheese on a slice for a tangy contrast to the sweet bread. Add a drizzle of honey for extra indulgence.
Peanut butter or almond butter: This is my go-to breakfast. The protein from the nut butter makes it more filling and the combination is unbeatable.
French toast style: Dip slices in an egg mixture and fry them in butter for banana bread French toast. Top with maple syrup.
Breakfast parfait: Cube the banana bread and layer it in a glass with yogurt and berries for a beautiful breakfast parfait.

Recipe FAQ

Why is my banana bread gummy in the middle?

This usually means it’s underbaked. The outside can look done while the center is still raw. Always test with a toothpick in the very center of the loaf. If it comes out with wet batter, it needs more time. Also, make sure your oven temperature is accurate. An oven thermometer is a worthwhile investment.

Can I double a banana bread recipe?

You can, but I recommend making two separate loaves rather than one giant one. Baking times get unpredictable with huge loaves, and you risk the outside burning before the inside cooks through.

More Quick Bread Recipes

If you’ve tried this Bisquick Banana Bread Recipe let me know how it went in the comments below. Finally, consider leaving a 🌟 star rating while you’re here. Thanks!

Bisquick Banana Bread

Quick and easy Bisquick Banana Bread is moist and delicious every time. sweet. Enjoy bakery-style banana bread using convenient pantry ingredients. This easy banana bread recipe is minimal effort for fantastic results.

5 from 1 vote

Print Pin

Prep Time: 10

Cook Time: 55

Total Time: 1 5

Servings: slices

Course: Breakfast

Cuisine: American

Author: Tammi

Ingredients

4 ripe bananas
1 cup brown sugar
½ cup milk
2 tablespoons vegetable oil
3 large eggs
1 teaspoon pure vanilla extract
2½ cups Bisquick mix

Instructions

Set your oven to 350°F (175°C) and grease a 9×5-inch loaf pan with butter or non-stick cooking spray.
In a medium-sized bowl, mash the ripe bananas using a fork or potato masher until smooth. The riper the bananas, the sweeter and more flavorful your bread will be.
In a separate large mixing bowl, whisk together the brown sugar, melted butter, eggs, milk, and vanilla extract until fully combined.
Add the mashed bananas to the wet ingredients and stir until everything is well incorporated.
Gradually fold in the Bisquick mix, stirring gently until the dry mix is fully absorbed into the wet ingredients. Be careful not to overmix, as that can result in a dense bread.
Transfer the banana bread batter into the greased loaf pan, smoothing the top with a spatula.
Place the loaf pan in the preheated oven and bake for 50-55 minutes, or until a toothpick inserted in the center comes out clean.
Once baked, remove the banana bread from the oven and let it cool in the pan for 10 minutes. Then, transfer the loaf to a wire rack to cool completely before slicing and serving.

Notes

Tips

Don’t Overmix: Once you add the Bisquick, stir just until combined. Overmixing can make your banana bread dense instead of light and airy.
Check for Doneness: Ovens can vary, so start checking your bread around the 50-minute mark by inserting a toothpick in the center. It should come out clean or with just a few moist crumbs.

Storing: Store leftover banana bread in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 5 days.

Freezing: Wrap the entire loaf or individual slices tightly in plastic wrap, then place in a freezer-safe bag. The bread will last in the freezer for up to 3 months. To enjoy, thaw overnight in the refrigerator or pop a slice in the microwave for 20-30 seconds.

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