Bisquick Banana Bread
This easy Bisquick banana bread is soft, moist and packed with sweet banana flavor. Chopped pecans add a delicious crunch, and it takes just 15 minutes to prep.
Servings: 8
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
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.
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
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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