Description
Moist and flavorful banana bread made effortlessly with Bisquick. Perfect for quick baking using overripe bananas.
Ingredients
Scale
Wet Ingredients:
- 1¾ cups ripe mashed bananas (about 3 medium)
- 2 large eggs
- ¼ cup whole milk or buttermilk
- ⅓ cup melted butter (salted or unsalted)
- 1 teaspoon vanilla extract
Dry Ingredients:
- 1 cup sugar (or ½ white and ½ brown sugar)
- 2¼ cups Bisquick
Optional Add-Ins:
- ½ cup chopped walnuts or pecans
- ½ cup chocolate chips
- ½ teaspoon ground cinnamon or nutmeg
- Shredded coconut, peanut butter swirl, or jam (optional)
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line with parchment paper.
- In a large mixing bowl, mash the bananas until smooth.
- Add eggs, sugar, milk, melted butter, and vanilla extract. Stir until well combined.
- Fold in Bisquick gently, mixing just until no dry streaks remain. Do not overmix.
- If using add-ins, fold them in now.
- Pour batter into prepared loaf pan and smooth the top.
- Bake for 50–60 minutes or until a toothpick inserted in the center comes out clean.
- Cool in the pan for at least 15 minutes before turning out onto a wire rack.
- Slice and serve warm or at room temperature.
Notes
- Use only overripe bananas for best texture and sweetness.
- For muffins: bake 18–22 minutes; mini loaves: 30–35 minutes.
- Store tightly wrapped at room temp for 3 days or refrigerate up to a week.
- Freezes well for up to 3 months—wrap tightly in plastic and a freezer bag.
- Prep Time: 10 minutes
- Cook Time: 55 minutes
- Category: Quick Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 230 kcal
- Sugar: 18 g
- Sodium: 220mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 34g
- Fiber: 1 g
- Protein: 3g
- Cholesterol: 40mg