Bisquick Banana Bread

5 from 1 vote

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.

Prep Time10

Cook Time55

Total Time1 5

Course: Breakfast

Cuisine: American

Servings: slices

Calories: 237kcal

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 9x5-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.

Nutrition