Bisquick Banana Bread
Craving banana bread? This easy Bisquick recipe delivers delicious results in no time and is the perfect treat for satisfying your sweet tooth.
Servings: 8
Equipment
- Loaf Pan 5 x 9-Inch
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 bread is golden brown and when you insert a toothpick in the middle it comes out clean. Note: If your oven is running high or your loaf is browning too fast, check at 35 or 40 minutes - you might need to cover it with aluminum foil.
- 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
Grease the loaf pan: Don't forget to lightly grease the loaf pan, as you don't want the banana bread to stick.
Don't use too much banana: Don’t be tempted to add too much mashed bananas. If you have too much, your loaf will be too moist to cook properly.
Finely chopped add-ins: Adding chopped pecans is optional. If you do decide to add chopped nuts or chocolate, make sure they are chopped fine enough to mix well in the batter, as big pieces tend to sink to the bottom of the bread.
Perfect mixing: Mix the batter between each addition but don't over-mix when adding the milk. It doesn't have to be super-smooth.
Don't over-brown it: You might need to cover the loaf with foil if it's browning on top too fast.
Don't use too much banana: Don’t be tempted to add too much mashed bananas. If you have too much, your loaf will be too moist to cook properly.
Finely chopped add-ins: Adding chopped pecans is optional. If you do decide to add chopped nuts or chocolate, make sure they are chopped fine enough to mix well in the batter, as big pieces tend to sink to the bottom of the bread.
Perfect mixing: Mix the batter between each addition but don't over-mix when adding the milk. It doesn't have to be super-smooth.
Don't over-brown it: You might need to cover the loaf with foil if it's browning on top too fast.
Nutrition
Calories: 398kcal | Carbohydrates: 51g | Protein: 6g | Fat: 19g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Trans Fat: 0.01g | Cholesterol: 63mg | Sodium: 539mg | Potassium: 219mg | Fiber: 2g | Sugar: 27g | Vitamin A: 122IU | Vitamin C: 2mg | Calcium: 102mg | Iron: 2mg
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