Bisquick Banana Bread Recipe
Have extra ripe bananas lying around? Bake a loaf of this Bisquick banana bread! Moist, sweet, and delicious.
Servings: 10
Ingredients
- 1 1/3 c mashed bananas use very ripe bananas; about 4 medium
- 2/3 c sugar
- 1/4 c milk
- 3 tbsp vegetable oil
- 1/2 tsp vanilla extract
- 3 eggs
- 2 2/3 c 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.
Nutrition
Serving: 10g | Calories: 204kcal | Carbohydrates: 28g | Protein: 5g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 74mg | Sodium: 197mg | Potassium: 167mg | Fiber: 1g | Sugar: 16g | Vitamin A: 181IU | Vitamin C: 2mg | Calcium: 89mg | Iron: 1mg