Bisquick Banana Bread Recipe

I am arguably the biggest fan of Biscquick banana bread to the point that it is now a part of my weekly routine.

Thus it is safe to say that over the years I have tried and tested many different Bisquick recipes. The biggest problem I find when it comes to banana bread is how complicated and time-consuming some of the recipes are.

However, after years of experimenting with hundreds of different recipes, I have finally settled on this Bisquick Banana Bread recipe.

It is truly everything banana bread should be. It is not dry, but also not soaking wet; just the perfect amount of moistness. It also has a crispy crust which is a massive bonus as most recipes don’t give you that.

The flavors of this recipe are also very well balanced and unlike most sickeningly sweet loaves, this one has just the right amount of sweetness. The ingredients, like eggs and milk, for example, are also very easy to substitute without affecting the rest of the recipe.

Let’s be honest, weighing out ingredients is the most tedious, annoying and time-consuming part of a recipe, but luckily by using this Bisquick Original Mix you no longer have to waste your time.

This mix is honestly the best thing invented since the wheel. It makes your life so much easier and halves the amount of prep time. The mix also always gives perfect baked results.

There are only a few, very straight-forward steps that need to be followed and in minutes you have a batter that can be baked.

Quick, easy and delicious, what are you waiting for?!

How To Make Bisquick Banana Bread

Preheat your oven to 350 degrees Fahrenheit. Line a 9x5x3-inch loaf tin with non-stick baking paper or a non-stick cooking spray.

In a large mixing bowl, combine the mashed bananas, eggs, sugar, milk, oil and vanilla essence. Mix all of these ingredients until they are well combined.

Fold in the Original Bisquick mix and fold until it has almost been fully incorporated. Then add all of the chopped nuts and continue folding in the Bisquick until you can have a batter.

Place the banana bread mixture into the tin and bake it for 50-60 minutes or until the bread is fully cooked through.

Serve warm or cold as is or with a delicious accompaniment.

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Bisquick Banana Bread

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Recipe by Laura Ritterman Course: DessertCuisine: AmericanDifficulty: Easy

Servings

10

servings

Prep time

15

minutes

Baking time

1

hour 

Calories

200

kcal

This is the quickest banana bread recipe you will ever find. It takes minutes to make thanks to the Bisquick mix and will give you the ultimate banana bread texture and flavor.

Ingredients

• 2 large (1 1/3 cup) very ripe bananas, mashed

• 3 eggs

• 2/3 cups granulated white sugar

• ¼ cup milk

• 3 tablespoons vegetable oil

• ½ teaspoon vanilla essence or extract

• 2 2/3 cups Original Bisquick mix

• ½ cup chopped nuts

Directions

• Preheat your oven to 350 degrees Fahrenheit.
• Line a standard-sized loaf tin (9x5x3-inch) with non-stick baking paper, non-stick cooking spray or you can brush the sides with butter.
• In a large mixing bowl, combine the mashed bananas and eggs until they are fully mixed. Add the sugar, milk, oil and vanilla essence and mix until all of the ingredients are well combined.
• Stir in the Bisquick mix and mix until it has almost been fully incorporated. Add the chopped nuts and continue folding in the Bisquick. Doing it like this will prevent you from overmixing the batter.
• Place the banana bread mixture into the loaf tin and bake for 50-60 minutes or until the bread is fully cooked through.
• Serve warm or cold with some creamy salted butter.

Notes

• To make this an egg-free recipe, you can substitute each egg with a very ripe banana. Therefore your recipe will have 4 bananas in total. You can also use other substitutes such as ground flaxseed or Greek yogurt.
• You can use any milk of your preference, plant or animal-based. Delicious plant-based milks that blend in perfectly with the rest of the recipe include almond milk, hazelnut milk or soy milk. Other animal-based milks have much stronger flavors so only use them if you are sure that is the flavor profile you are going for. Goats milk is usually a favorite for many.
• This banana bread freezes very well. Allow the banana bread loaf or slices to cool down completely before wrapping the bread in parchment paper, then in saran or plastic wrap.

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Nutrition

Nutrition Facts

10 servings per container

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• Amount Per ServingCalories200
• % Daily Value *
• Total Fat 8g 13%
  • Saturated Fat 5g 25%
• Cholesterol 70mg 24%
• Sodium 187mg 8%
• Potassium 156mg 5%
• Total Carbohydrate 27g 9%
  • Dietary Fiber 1g 4%
  • Sugars 15g
• Protein 5g 10%

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• Vitamin A 4%
• Vitamin C 2%
• Calcium 9%
• Iron 6%

* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Tips & Tricks

• Ripe bananas are an essential part of any banana bread recipe. If you do not have recipe bananas, they are very easy to make.

Simply place your fresh bananas in the microwave for 30 seconds to 2 minutes until they are very soft.

You can also place them in a semi-warm oven for 15-30 minutes (depending on the temperature). The bananas shouldn’t cook or burn in the oven, only come up to temperature at a slow pace.

• The vanilla essence or extract can also be replaced with a different essence like almond essence. You can even use banana extract to enhance the banana flavor, although make sure to choose an essence that doesn’t taste too artificial.

• You can make this recipe in any sized baking dish you like. Small individual banana loaves are perfect for a party or high-tea. This recipe also makes a perfect cake.

• The banana bread is fully cooked when a testing needle or toothpick comes out clean, when the baked loaf has a nice brown color and when it has baked for the correct amount of time.

Place the loaf or slices in the freezer until they are completely frozen before placing them in an airtight container and freezing them for up to two months.

To defrost the loaf, simply allow it to thaw at room temperature for a couple of hours or you can slowly defrost the loaf in the oven at a very low temperature.

Conclusion

As you can see, this recipe is extremely easy and very versatile. You can easily substitute ingredients to create the perfect recipe for you and your family.

I know most of you probably already have “the-ultimate-banana-bread-recipe”, but trust me, this one will beat them all.

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