Have extra ripe bananas lying around? Bake a loaf of this Bisquick banana bread! Moist, sweet, and delicious.
We love our classic banana bread recipe, but this recipe has simplified ingredients with a little bisquick mix! Plus, it’s a great way to use overripe bananas. You can also use your bananas for Banana Cupcakes or Banana Pancakes.
Banana Bread with bisquick
Banana bread is ALWAYS a good idea. There is never a wrong time to bake up a loaf of this quick and easy banana bread. This recipe has a secret ingredient which makes it that much easier—Bisquick!! Basically is replaces the flour and a couple other ingredients in a traditional banana bread recipe.
We love love love banana bread. I always save my overripe bananas so that we can make a loaf or two. You can also throw the overripe bananas into the freezer until you’re ready to make the banana bread. Just take them out and let them thaw for a few minutes before mashing them up and mixing them into the batter.
Need a Bisquick Substitute? Bisquick is more than just flour. It is also different from self rising four. It includes other ingredients such as a leavening agent and fat. In a medium bowl use a pastry cutter to combine:
- 3 c all purpose flour
- 1 ½ tbsp baking powder
- ½ tsp salt
- 8 tbsp unsalted butter (cold and cut into 8 pieces).
Combine until the mixture resembles bread crumbs. Since the fat in store bought bisquick is hydrogenated it can be stored on the pantry shelf. I use butter for the fat which means this bisquick recipe will need to be stored in an airtight container in the fridge or freezer for up to 3 months.
How to Make Bisquick Banana Bread
Ready for your entire home to fill with the scent of sweet warm 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 ½ cup and increase the milk to ⅓ cup. Omit the 3 tbsp of oil. Increase the bake time to 55 to 60 min.
- Muffins: Preheat the oven to 400°F. Divide the batter into a 12 cup muffin pan or a 24 cup mini muffin pan. Be sure to grease the pan if you are not using paper liner. Bake for 15-20 minutes, or 10-12 minutes for mini muffins.
- Additions: add chopped nuts, chocolate chips or raisins
- Banana French Toast: We LOVE to make French toast with banana bread! Just allow the bread to dry out a bit. Whisk 4 eggs and 1 cup milk in a shallow dish. Dip bread slices in an egg mixture, then cook in skillet 2 to 3 minutes on each side or until golden brown. Drizzle with maple syrup or top with whipped cream.
How to Store + Recipe Tips
Storage: To store, wrap the bisquick banana bread tightly and store at room temperature up to 4 days, or store in the refrigerator for up to 10 days. You can also freeze this bread for 2-3 months. Double the recipe so you have extra for the freezer. It is great to have on hand for a quick snack or when company drops by.
How to ripen bananas:
Generally bananas on the counter take 4+ days to ripen to the point they’re good for bread making. I have some tricks you can use to make this bread much sooner than 4 days. *These times are based off of using bananas that are just a little green.
- Brown Paper Bag: Place the fruit in a brown bag and loosely close the top. They should ripen in only about 24 hours
- Oven: Put the UNpeeled bananas on a baking sheet and bake at 350 degrees until the peels become shiny and black. (They may also leak a bit of juice) Allow them to cool before removing the peel.
- Microwave: Use a fork to poke several holes over the banana. Microwave in 30 second increments until the banana is soft. This may take up to 2 minutes.
Side note: Whenever I have bananas that become too ripe to eat I throw them directly in the freezer. This way I always have some on hand when I want to make bread. Allow them to thaw, trim the end of the peel, and squeeze the top. The banana will slide right out.
For more banana bread recipes, check out:
- Chocolate Chip Banana Bread
- Best Banana Bread Recipe
- Chocolate Banana Bread
- Peach Coconut Banana Bread
- Peanut Butter Banana Bread
Bisquick Banana Bread Recipe
- 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.