Bisquick Banana Bread is a quick and easy banana bread made with ripe bananas, sugar, milk, oil, vanilla, eggs, and Original Bisquick Mix. It’s basically the shortcut Banana Bread that still has all the same flavors you love in classic bread but made even more simple and quick.
This bread bakes into a soft, sweet loaf that is perfect for breakfast, snacks, brunch, or using up bananas on the counter. Slice it plain, add butter, or use extras to make banana bread French toast for a fun second day treat that is FANTASTIC!
For more fun banana breads, try our Pumpkin Banana Bread, Chocolate Banana Bread, and Hawaiian Banana Bread recipes.
Why you’ll love it + Why it works:
- Bisquick Shortcut for the Win: Easy banana bread made with Original Bisquick Mix.
- Simple Pantry Ingredients: Make it quick to mix together.
- Very Ripe Bananas add Flavor: Brown-spotted bananas make the bread sweeter and more moist.
- Bisquick Keeps it Simple: The mix helps create a soft, sliceable loaf with fewer measured dry ingredients.
Bisquick Banana Bread Ingredients
- Mashed bananas use very ripe bananas, about 4 medium (1 ⅓ cup): Adds natural sweetness, moisture, and classic banana bread flavor. See How to Ripen Bananas.
- Sugar (⅔ cup): Sweetens the loaf and helps create a tender texture.
- Milk (¼ cup): Adds moisture and helps the batter mix smoothly.
- Vegetable oil (3 tablespoons): Keeps the bread soft and moist.
- Vanilla extract (½ teaspoon): Adds warm flavor that pairs well with banana.
- Eggs (3): Helps bind the batter and give the bread structure.
- Original Bisquick Mix (2 ⅔ cup): Creates the base of the loaf and makes the recipe quick and easy.
How to Make Bisquick Banana Bread
PREP. Preheat your oven to 350 degrees. Grease the bottom and sides of a 9x5x3-inch loaf pan.
MIX. In a large bowl, stir together the bananas, sugar, milk, oil, vanilla and eggs. Once mixed together, add the Bisquick mix and nuts. Mix until combined and pour into the pan.
BAKE. Bake the bread for 45-55 minutes or until toothpick inserted in center comes out clean. Allow to cool for 10 minutes before removing from the bread pan. Place top side down on a wire rack, and cool completely.
NOTE: High Altitude (3500 to 6500 feet): Heat oven to 375 F. Reduce the sugar to 1/2 cup and increase the milk to 1/3 cup. Omit the 3 tbsp of oil. Increase the bake time to 55 to 60 min.
Kristyn’s Recipe Tips
- Grease the bottom and sides of the loaf pan well so the bread releases easily.
- Mix just until combined after adding the Bisquick so the loaf stays tender.
- Let the bread cool for 10 minutes in the pan before removing it to a wire rack.
- Add some of our favorite mix-ins like chopped nuts, mini chocolate chips and more.
- Make-ahead tip: bake the loaf a day ahead and wrap it tightly, or freeze slices for easy breakfasts and snacks.
Bisquick Banana Bread Recipe
Ingredients
- 1 ⅓ cup mashed bananas use very ripe bananas; about 4 medium
- ⅔ cup sugar
- ¼ cup milk
- 3 tablespoons vegetable oil
- ½ teaspoon vanilla extract
- 3 eggs
- 2 ⅔ cup Original Bisquick Mix
Instructions
- Preheat the oven to 350°F. Grease the bottom and sides of a 9x5x3-inch loaf pan.
- In a large bowl stir the bananas, sugar, milk, oil, vanilla and eggs. Once mixed together add the Bisquick mix and nuts. Mix until combined and pour into the pan.
- Bake for 45-55 minutes or until toothpick inserted in center comes out clean. Allow to cool for 10 minutes before removing from the bread pan. Place, top side down, on a wire rack and cool completely.
- Recipe Notes: Using very RIPE bananas yields the best flavor.
- Extra banana bread? This bread makes a delicious banana bread French toast.
- To store: Room temperature up to 4 days, Refrigerator for up to 10 days, or Freezer for 2-3 months.
Notes
- Use very ripe bananas with lots of brown spots for the best banana flavor.
- Grease the bottom and sides of the loaf pan well so the bread releases easily.
- Mix just until combined after adding the Bisquick so the loaf stays tender.
- Let the bread cool for 10 minutes in the pan before removing it to a wire rack.
- Make-ahead tip: bake the loaf a day ahead and wrap it tightly, or freeze slices for easy breakfasts and snacks.
Nutrition
Recipe FAQ
Wrap tightly and store at room temperature for up to 4 days, in the fridge for up to 10 days, or freeze for 2 to 3 months.
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This recipe was first shared June, 2020.
So I’m curious, you have a 1X, 2X and 3X versions of the recipe. However all three of them state 4 medium bananas. I’m wondering if you can correct this. Is it the 1X recipe or the 3X recipe that I need 4 bananas for?
Or is it 1X =2, 2X =4, 3X =6?
The note about using 4 medium bananas is just a helpful tip, since most people don’t know off the top of their heads how many bananas make 1 1/3 cups. Unfortunately, the site only adjusts the ingredient amounts when doubling or tripling a recipe, not the notes section. You’ll have to just make your own calculations when doubling (about 8 medium bananas) and tripling (about 12 medium bananas) the recipe.
Easy ingredients and very easy to make! The Banana bread came out perfect!! Very yummy!!
I tried this recipe and this is the best one thus far! So tasty and moist! They were a hit!@ thank you!!!
You’re welcome!! I’m so glad that you enjoyed the banana bread!
I made your banana bread today! I put in walnuts and for some extra spice, I used nutmeg, cinnamon, and a pinch of ginger.
I can’t thank you enough, for sharing this recipe!❤
Oh you’re welcome! I’m so glad you enjoyed the bread. Thanks for sharing what you did!