Bisquick banana bread combines everyone’s favorite quick mix with the sweetness of ripe bananas to make something truly delightful. This banana bread is just sweet enough to count as a dessert without overloading on sugar.
It’s the perfect treat when you’re craving something sweet but don’t want to go all out with a rich and decadent dessert. Using Bisquick is a game changer. In fact, it’s almost too easy, so it feels like cheating.
But, isn’t that the best kind of recipe, the ones that take you less time and give you more deliciousness? This is an ideal recipe when you don’t have the energy to fuss in the kitchen.
I will walk you through the ins and outs of this simple, foolproof Bisquick Banana Bread recipe. We’ll talk ingredients, step-by-step instructions, and of course, some personal tips from my kitchen to yours. So, let’s turn overripe bananas into the most fantastic bread you’ve ever tasted!
Love quick bread? Try my recipes for peanut butter bread, blueberry pumpkin bread, and chocolate chip zucchini bread.
🥘Ingredient Notes
For exact amounts needed see the recipe card below
- Bananas – Ripe bananas are critical to flavorful and moist banana bread. The browner and spottier they are, the sweeter they’ll be. If you have extra ripe bananas but aren’t ready to bake, you can always freeze them and use them later.
- Bisquick – This pre-mixed baking product is a blend of flour, shortening, salt, and baking powder, which means it’s your one-stop shop for all things baking. It simplifies recipes, reducing the ingredients you need and reducing preparation time. Try Bisquick chocolate chip cookies for another fun recipe.
- Sugar – I use white sugar, although you can use a combination of white and brown sugar if you prefer.
- Milk
- Oil
- Vanilla extract
- Eggs
- Cinnamon
- Walnuts – Nuts are optional. You can also add chocolate chips, which is what my kids like best!
🥣How to Make Bisquick Banana Bread
- Spray a loaf pan with cooking spray and preheat the oven to 350 degrees F.
- In a medium bowl, mash the bananas until you achieve a smooth consistency.
- Add sugar, milk, oil, vanilla, and eggs to the bowl and mix well with a wooden spoon or spatula.
- Stir in the cinnamon and Bisquick into the wet ingredients, ensuring all elements are well incorporated. Don’t overmix.
- Gently fold in the chopped walnuts if you are using them.
- Pour the banana bread mixture into a greased loaf pan and smooth the top with a spatula.
- Bake at 350°F for 45-60 minutes, or until a toothpick inserted in the center comes out clean, and the bread is golden brown.
- Cool the bread in the loaf pan for about 10 minutes. Then dump it out of the pan and put it on a wire rack to cool completely.
🍴Serving Ideas
It’s always a good time for banana bread in my house. The great thing about this recipe is its versatility, fitting in perfectly from breakfast to an after-dinner treat.
- Slice and serve warm banana bread with a dollop of butter or a drizzle of honey.
- Pair a slice with your morning coffee or afternoon tea for a quick snack.
- Make a tasty dessert by adding a scoop of vanilla ice cream on top.
And don’t forget about potlucks, office parties, or when you’re having friends over for a casual get-together. This delicious banana bread recipe always impresses.
💭How to Store
Once the loaf of banana bread has cooled completely, wrap it tightly in plastic or aluminum foil. It can be stored in an airtight container at room temperature for up to 4 days or in the refrigerator for up to a week.
To freeze, wrap it in plastic wrap followed by aluminum foil, and store it in the freezer for up to 3 months.
⭐Tips
Be sure to check out the step by step instructions
- Use ripe or overripe bananas for the best banana bread flavor.
- Use a 9x5x3 inch loaf pan for this recipe. Or divide the batter into 3 mini loaves.
- Don’t overmix the batter. This will keep the bread moist and tender.
- Customize your banana bread by adding chocolate chips, dried fruit, or a different type of nut. Macadamia nuts are fantastic if you have them.
- Put the banana bread batter in muffin cups for banana bread muffins. They will only need 15-20 minutes of baking time.
📝FAQ
Insert a toothpick into the center of the loaf; if it comes out clean or with just a few crumbs, it’s ready. If the toothpick is wet, continue baking and check again at 5-minute intervals.
Overbaking can cause the bread to dry out. Watch it during the baking time and check for doneness using the toothpick method.
The answer is yes, but the flavor won’t be as rich. Ripe bananas have a more robust, sweeter taste that’s perfect for banana bread. However, if you can’t wait, you can ripen your bananas quickly by baking them in the oven at 300°F for about 15-20 minutes or until the skin is black.
Absolutely! I love a good crunch in my banana bread; nuts like walnuts or pecans work great. And if you’re a chocolate lover, tossing in some chocolate chips will make this bread even more irresistible.
Banana bread stays fresh at room temperature for 2-3 days if stored correctly in an airtight container. To extend its life, refrigerate it for up to a week.
Yes, you can try a pancake mix if you have one. Or you can substitute Bisquick with a combination of flour, baking powder, salt, and fat, like shortening or butter.
But remember, Bisquick is the secret ingredient that makes this recipe so easy and delicious! Your best bet is to use a classic banana bread recipe that doesn’t call for Bisquick.
Check out this delicious gluten-free banana bread recipe if you prefer!
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Bisquick Banana Bread Recipe
Ingredients
- 2-3 bananas 1 1/3 cups
- 2/3 cup granulated sugar
- 1/4 cup milk
- 1/4 cup vegetable oil
- 1 teaspoon vanilla
- 3 eggs
- 1 teaspoon cinnamon
- 2 2/3 cups Bisquick
- 1/2 cup walnuts chopped
Instructions
- Spray a loaf pan with nonstick cooking spray, ensuring it is evenly coated. Then, set the oven temperature to 350 degrees Fahrenheit to preheat it.
- Take a mixing bowl and mash the bananas until they are smooth.2-3 bananas
- Add the sugar, milk, oil, vanilla, and eggs to the bowl. Mix these ingredients thoroughly.2/3 cup granulated sugar, 1/4 cup milk, 1/4 cup vegetable oil, 1 teaspoon vanilla, 3 eggs
- Add the cinnamon and Bisquick baking mix to the bowl, stirring until well combined.1 teaspoon cinnamon, 2 2/3 cups Bisquick
- If you use chopped walnuts or another mix-in, gently fold them into the mixture.1/2 cup walnuts
- Pour the banana bread batter into the prepared loaf pan. Use a spatula to smooth the top.
- Place the pan in the oven and bake for approximately 45-60 minutes. To check if it’s done, insert a toothpick into the center of the bread; if it comes out clean, the bread is ready.
- Let the bread cool in the loaf pan for 10 minutes. Then remove it from the pan and put it on a wire rack to finish cooling.
Notes
- Use a 9x5x3 inch loaf pan for this recipe. Or divide the batter into 3 mini loaves.
- Don’t overmix the batter. This will keep it moist and tender.
- Customize your banana bread by adding chocolate chips, dried fruit, or a different type of nut. Macadamia nuts are fantastic if you have them.
- Put the banana bread batter in muffin cups for banana bread muffins. They will only need 15-20 minutes of baking time.
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Nutrition Information
Nutrition facts are estimates.
First time using biquick, the flavour combination of this bread was fabulous. It’s easy to overeat this, but I don’t mind!
I’ve never tried using bisquick besides what it was meant for, and you’ve just changed my world. I think I’m now going to look for other uses for it, too!!!
I’m loving the Bisquick shortcut, what a great way to make banana bread!
I love that you included the exact measurements into the instructions. I hate having to go back to the list of ingredients to see exactly how much of each to use! Brilliant! Thanks!