Sweet bananas, fluffy dough, crunchy pecans — are you ready for this Bisquick banana bread recipe? Eight ingredients come together into a fluffy loaf of banana bread. Smother it with butter or just gobble it plain — no matter how you eat it, it’s good stuff!
Bisquick recipes have been around for years. This handy addition to pantry shelves has been revolutionizing biscuit dinners with one easy shake of that yellow box. Is it any wonder you can have delicious, homemade Bisquick breakfast recipes too?
If you LOVE Bisquick recipes as much as I do, try these next!
What I Love About This Recipe
- Easy to make
- Crowd-pleasing fluffy banana bread
- Variations are aplenty!
- Less than an hour start to finish
- Great for breakfast, lunch, or dinner!
How To Make Bisquick Banana Bread Recipe
- Preheat your oven and spray your baking pan.
- Mix all the ingredients except the Bisquick and the pecans.
- Once combined, stir in the Bisquick and nuts.
- Pour intothe prepared baking pan.
- Bake for 50 minutes, and cool. Done!
***See Full Instructions On the Recipe Card Below
Bisquick Banana Bread Ingredients
With such a heavy-lifting ingredient as Bisquick, the rest of the ingredients can’t be that unusual, right? Let me walk you through it!
- Overripe Bananas –The best part of any banana bread is perfectly overripe bananas. That stage brings extra sugars and yumminess to your loaf. To get your bananas to that overripe stage, you can either wait for your bananas to darken on their own by leaving them at room temperature, or use one of the many tips and tricks over the internet. The best trick? Using a simple paper bag! Read about it here!
- Granulated sugar – Just plain ol’ sugar.
- Whole milk – I use whole milk but feel free to use a lower-fat option.
- Vegetable oil – I generally use unflavored vegetable oil, such as Canola oil. Yes, Bisquick comes with its own pre-measured oil right in the mix (it’s dried oil, so you won’t see the liquid in the mix), but the oil we’re adding will make this supper moist. If you want to cut down on the fat, try adding applesauce instead. Here’s an article on the ratio to use.
- Vanilla extract – I use 100% pure vanilla rather than imitation. I feel like imitation adds an artificial flavor. I buy a large bottle at Costco and with all the baking I do, it lasts a good long time.
- Eggs – I use large.
- Bisquick- I use the original mix.It’s the perfect premixed flour concoction that gives you the perfect ratio of self-rising flour to fat to sugar. So you don’t have to worry about getting the amounts of leavening agents right — it’s already in there! That’s why it’s so easy to make Bisquick bread products. They’ve done all the hard work for you!
- Pecans – these of course are optional. Omit if you choose. Walnuts work equally deliciously in this recipe.
Storing + Freezing + Make-Ahead
- How Long Can You Keep This In The Fridge? You can keep the result of this Bisquick banana bread recipe in the fridge for up to one week. I think it tastes even better chilled! Slap some butter or cream cheese on a chilled slice and you’ve got yourself a lip-smackingly good snack time.
- Can You Freeze This? Yes! Once cooled, wrap your banana bread in plastic wrap or store it in another airtight container. Place it in the freezer, and you’ll get up to three months out of it! For one handy trick, you can cut individual slices, wrap them in plastic wrap, and freeze them. Then, when you need a quick breakfast, grab a slice and go!
- Make Ahead Tips: There isn’t much you can do to prep for this recipe. Once the dough comes together, you need to get it in the oven fast to prevent the leavening agents from losing all their umph. But! If you need to ripen your bananas quickly, you can do that ahead of time. See my note on banana ripening above!
- Food Safety: Here’s an article on how best to safely store this.
More Delicious Bisquick Recipes You’ll LOVE!
- Bisquick Sausage Balls
- Bisquick Breakfast Casserole
- Bisquick Peach Cobbler
- Impossible Cheeseburger Pie
- Bisquick Dumplings
- Bisquick Chicken Pot Pie
- Bisquick Taco Bake
- Impossible Coconut Pie
- Bisquick Cornbread
- Bisquick Strawberry Shortcake
Bisquick Banana Bread
- 2 cups mashed very ripe bananas, 3-4 large bananas
- 3/4 cup granulated sugar
- 1/4 cup whole milk
- 1/4 cup vegetable oil
- 1 teaspoon vanilla
- 3 large eggs
- 2 2/3 cups Original Bisquick
- 1/2 cup pecans, chopped
- Heat oven to 350 degrees. Spray a 9X5 inch baking pan with nonstick cooking spray; set aside.
- In a large mixing bowl, using a wooden spoon, mix together bananas, sugar, milk, oil, vanilla, and eggs. Add pecans and mix a little, Stir in Bisquick. Pour into prepared pan.
- Bake in preheated oven until a toothpick inserted in the center of the loaf comes out clean, about 50-60 minutes. Cool for 10 minutes in pan.
- Using a butter knife, loosen edges of loaf from the sides of the pan. Carefully remove from pan and cool completely, place top side up on a wire rack, and cool completely before serving.
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