Bisquick Banana Bread Recipe

5 from 25 votes

Bisquick Banana Bread is soft, sweet, and easy to make with ripe bananas, Original Bisquick Mix, eggs, milk, oil, and vanilla.

Prep Time8

Cook Time45

Total Time53

Course: Bread

Cuisine: American

Servings:

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.

Recipe Tips.

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.

Store. 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.