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Bisquick banana bread is my secret weapon for turning overripe bananas into something tasty with barely any effort. It’s soft, moist, and just the right amount of sweet, with a hint of vanilla and a satisfying crunch from pecans. Whether I’m whipping up a quick breakfast, a cozy afternoon snack, or a little treat for the family, this recipe never disappoints. Thanks to Bisquick, there’s no fuss at all. Just one bowl, a few simple ingredients, and a loaf of pure comfort. Once you try it, you’ll be finding excuses to let your bananas go brown!
Why You’ll Love It
Craving the best banana bread? This easy Bisquick recipe delivers delicious results in no time and is the perfect treat for satisfying your sweet tooth every time.
So easy with Bisquick: The baking mix does some of the work for you, which means fewer ingredients to measure and less fuss.
Perfect for those brown bananas: You know the bananas nobody wants to eat anymore? Those are exactly the ones you want for this bread.
Soft and moist: Ripe bananas and a little oil give the loaf a tender texture that stays moist for days.
That pecan crunch: I love the contrast of crunchy pecans against the soft banana bread, but you can easily leave them out if nuts aren’t your thing.
Breakfast or treat: Have a slice with your morning coffee, tuck one into a lunchbox or grab one when you need a little afternoon something sweet.
Also try Bisquick banana muffins, brown butter banana bread, Starbucks copycat banana bread, peanut butter banana bread and banana bread crumb cake.
Bisquick Banana Bread Ingredients
A complete list of ingredients and amounts can be found in the recipe card below.
Bananas: The browner, the better! Very ripe bananas are sweeter, softer and give the bread the best banana flavor. You’ll need 1¼ cups mashed, which is about 3 bananas.
Original Bisquick Mix: This pantry shortcut replaces several basic baking ingredients and makes this banana bread especially quick to put together.
Brown and white sugar: I like using both here. Brown sugar adds a little extra depth while granulated sugar gives the loaf plenty of sweetness.
Olive oil: Keeps the banana bread soft and moist without having to soften or melt butter first.
Pecans: These are optional, but I love the little bit of crunch they add to every slice.
How to Make Banana Bread with Bisquick
For more detailed instructions with weights and measurements, jump to the printable recipe card.
Start the batter: Mix the mashed bananas with both sugars and the oil. Add the eggs one at a time, followed by the vanilla.
Add the Bisquick: Mix in half the Bisquick, followed by the milk. Add the remaining Bisquick and pecans and mix just until you have a thick batter.
Bake the bread: Spoon the batter into a greased 9 x 5-inch loaf pan and bake until golden brown and a toothpick inserted into the center comes out clean.
Cool and slice: Let the bread cool in the pan for 10 to 15 minutes before transferring it to a wire rack to cool completely.
Substitutions and Variations
Gluten-free option: If you want a gluten-free version, use gluten-free Bisquick baking mix.
Switch the nuts: Swap the pecans for chopped walnuts, or leave the nuts out completely.
Add chocolate chips: Replace the pecans with mini chocolate chips, or use a little of both. I’m always on board with chocolate chip banana bread!
Add some spice: A little cinnamon is an easy way to give the bread a warmer, cozier flavor.
Make muffins: Divide the batter among muffin cups instead of making a loaf. Start checking them much earlier since they’ll bake faster.
Serving Suggestions
With breakfast or brunch: Banana bread offers a sweet contrast to your bacon, green chile egg casserole, and cheesy potato waffles.
As a sweet treat: Pair a slice with Italian cream soda or iced gingerbread latte.
For dessert: Enjoy banana bread with a scoop of ice cream.
How to Store
Store: Keep the banana bread tightly wrapped or in an airtight container at room temperature for up to 3 days. You can also refrigerate it for up to 5 days, although I prefer the texture at room temperature.
Freeze: Wrap the whole loaf or individual slices well and freeze for up to 3 months. I like freezing individual slices so I can grab just one whenever I want it.
Thaw: Let frozen banana bread thaw at room temperature or thaw individual slices overnight in the refrigerator.
Reheat: You can heat it back up in the microwave if you want it warm.
Top Tips
Go really ripe: This is not the time for a perfectly yellow banana. I reach for the spotty, very ripe ones because they’re sweeter, softer and give the bread so much more banana flavor.
Measure the mashed banana: It’s tempting to throw in an extra banana, but more isn’t always better here. Stick with 1¼ cups or the loaf can end up too wet in the middle.
Don’t worry about perfectly smooth batter: Once the Bisquick goes in, mix just until everything comes together. A few little lumps are much better than overmixing.
Chop the pecans fairly small: I like getting a little crunch throughout the loaf rather than having big pieces sink to the bottom.
Keep an eye on the top: If the bread is getting beautifully golden before the middle is done, loosely cover it with foil and let it finish baking.
Be patient before slicing: I know warm banana bread is hard to resist, but letting the loaf cool makes it much easier to slice without it falling apart.
Bisquick Banana Nut Bread FAQs
This baking mix can be used to make sweet or savory dishes and it’s handy because one scoop contains various ingredients like flour, baking powder, and so on. This means you can simply use it instead of having to buy and measure out several ingredients. It’s a timesaver in the kitchen!
Too much banana can make the loaf overly wet, so measure out 1¼ cups rather than adding extra. If the top is browned but the center still needs more time, loosely cover the loaf with foil and continue baking until a toothpick inserted into the middle comes out clean.
Very ripe! Look for bananas with lots of brown spots or skins that are mostly brown. They’ll be softer, sweeter and much easier to mash, and they give the finished bread a stronger banana flavor.
Absolutely. I love the crunch pecans add, but they’re completely optional. Leave them out for plain banana bread or swap them for chopped walnuts or mini chocolate chips.
Easy Banana Bread Recipe with Bisquick
Bisquick Banana Bread
Equipment
- Loaf Pan 9 x 5-Inch Loaf Pan
Ingredients
- 1 ¼ Cups bananas, mashed, about 3
- ½ Cup white granulated sugar
- ¼ Cup light brown sugar, packed
- ¼ Cup olive oil
- 3 eggs
- 1 Teaspoon vanilla extract
- 2 ⅔ Cups Bisquick Mix, Original
- ¼ Cup milk
- ½ Cup pecans, chopped (optional)
Instructions
- Preheat the oven to 350°F and grease a loaf pan.
- In a large mixing bowl, add the mashed bananas, granulated sugar, brown sugar, and oil. Mix until combined.
- Add the eggs, one at a time, and the vanilla extract, mixing well between each egg addition.
- Add half of the Bisquick mix. Mix well.
- Add the milk. Mix well, but don’t over-mix.
- Add the remaining Bisquick and the chopped pecans. Mix until all ingredients are combined and you have a thick batter.
- Pour the mixture into the prepared loaf pan.
- Bake for 50 to 60 minutes, or until the loaf is golden brown and a toothpick inserted into the center comes out clean. If the top is browning too quickly, loosely cover the loaf with aluminum foil and continue baking until the center is done.
- Allow the bread to cool in the pan for 10 to 15 minutes.
- Transfer to a cooling rack and cool completely before slicing and serving.
Notes
Measure the mashed banana: It’s tempting to throw in an extra banana, but more isn’t always better here. Stick with 1¼ cups or the loaf can end up too wet in the middle.
Don’t worry about perfectly smooth batter: Once the Bisquick goes in, mix just until everything comes together. A few little lumps are much better than overmixing.
Chop the pecans fairly small: I like getting a little crunch throughout the loaf rather than having big pieces sink to the bottom.
Keep an eye on the top: If the bread is getting beautifully golden before the middle is done, loosely cover it with foil and let it finish baking.
Be patient before slicing: I know warm banana bread is hard to resist, but letting the loaf cool makes it much easier to slice without it falling apart.
Nutrition
One of the most delicious sweet bread recipes, this Bisquick banana bread is so moist, tasty and sweet. It’s absolutely delicious for breakfast or as a sweet snack, and you’ll find the kids love it just as much as the grownups do. You can keep it for days and even freeze slices. So, if you’re looking for something to do with those over-ripe bananas, make some banana bread using Bisquick.
Other Recipes to Try
Bella Bucchiotti
Bella Bucchiotti is a Canadian-based syndicated food, travel, and lifestyle writer, photographer, and creator at xoxoBella. She founded xoxoBella in 2015, where she shares her love for food, dogs, sustainability, fitness, crafts, outdoor adventures, travel, and philanthropy to encourage others to run the extra mile, try new recipes, visit unfamiliar places, and stand for a cause. Bella creates stress-free and family-friendly recipes for weeknight dinners and festive feasts.
It’s so soft and flavorful, and I love the little crunch from the pecans. Plus, using Bisquick makes it ridiculously easy—just mix, bake, and enjoy.
So easy and the texture is perfect. I’ve made it a few times now, and it’s always a hit at breakfast!