Whenever you have ripe bananas, you’ve got to bake a loaf of this Bisquick Banana Bread! This one bowl recipe is so easy, moist, and loaded with delicious flavor.
Bisquick Banana Bread
This Bisquick banana bread is amazing! It’s so moist, has loads of banana flavor, and the perfect amount of cinnamon flavor.
This quick bread is a bit on the heavier side. I love that because it’s great for cutting into slices and spreading butter on.
I didn’t add any nuts to this banana bread made with pancake mix because I wanted to make it school safe. If that’s not a concern in your household, feel free to add some chopped walnuts! It would also be delicious with chocolate chips or blueberries added in.
My nephew can’t keep his hands off a good banana bread, so I wanted to send it with him for lunch. This is such a simple and lovely banana bread, and it got two thumbs up from Cooper, which is pretty awesome!
Ripe Bananas: Ripe mashed bananas are amazing for baking because they’re soft, easy to work with, and really sweet. It’s best to wait until they’re brown and spotty. Generally, as soon as they’re past the point of wanting to eat them plain, they’re probably perfect for baking.
Granulated Sugar: This adds to the sweetness, but it also helps to keep the banana bread moist and tender. You can use half granulated sugar and half light brown sugar if you prefer that flavor profile.
Milk: Milk adds moisture to the recipe, but it also adds fat. That makes the loaf more rich than it would be if you used water or an alternative, like almond milk.
Vegetable Oil: I love adding a bit of vegetable oil to baked goods because it lends a really lovely moist mouth feel. Since oil is liquid at room temperature, it tastes more moist than butter does in baked goods.
Eggs: The eggs provide binding power in this recipe, so that it doesn’t crumble too easily after baking.
Pure Vanilla Extract: I always love a bit of pure vanilla extract in my baked goods, and I do think the flavor is better than imitation vanilla. If you only have imitation vanilla on hand, go ahead and use that! The flavor difference is there, but it’s not nearly as noticeable in baked goods as it is in raw desserts.
Cinnamon: This ingredient is totally optional, but I really do think it adds a delicious warmth to the banana bread.
Bisquick: So much of the magic in this recipe comes from the Bisquick baking mix. It already has the leaveners in it, so it’s impossibly easy to bake with.
How To Make Bisquick Banana Bread
Start by mashing ripe bananas in a large bowl, then mix in sugar, milk, vegetable oil, vanilla extract, and ground cinnamon. (See the recipe card below for the full printable instructions.)
Add in the eggs and stir until they’re incorporated into the wet ingredients.
Add in the Bisquick, and stir until it’s combined into the wet ingredients. Be sure to stop mixing as soon as it’s incorporated! You don’t want to overmix it.
Pour the banana bread batter into a greased loaf pan. Bake uncovered in a preheated oven until it’s golden brown and a toothpick inserted into the center comes out clean. See the recipe card below for the full written instructions, including ingredient amounts, cooking times, and helpful tips, etc.
How Do You Keep Banana Bread Moist After Baking?
The trick is to store it with paper towels in something airtight. You can either wrap a slice in paper towel, and then wrap that in plastic wrap, or you can store it wrapped in a paper towel in an airtight container.
The airtight container is to keep the moisture in, and the paper towel is to absorb any extra moisture that escapes from the bread that would make it soggy otherwise.
Is It Okay To Use Unripe Bananas For Banana Bread?
If you don’t have any very ripe bananas, you can use yellow bananas and soften them in the microwave. Keep in mind that this will only soften them enough to bake with, it won’t make them any sweeter. So you may have to increase the sugar in the recipe a bit to compensate for that.
To ripen bananas in the microwave, poke them all over with a knife or fork, then place them on a plate and microwave on high in 30 second intervals (until they’re as soft you as you want them to be).
What If I Don’t Have Enough Bananas For Banana Bread?
If you don’t have quite enough bananas for this recipe, you can substitute up to 1/2 cup with applesauce.
How Long Should Banana Bread Cool Before Cutting?
Banana bread needs to cool for a total of at least 20 minutes before slicing. 10 minutes in the loaf pan before moving it to the cooling rack to cool for another 10 minutes. Longer is better, though.
Why Is My Banana Bread So Dense?
If your banana bread is too dense, it means you overmixed the batter, which developed the gluten too much.
You can tell this happened if the middle of banana bread does not cook. That’s why it’s important to just mix the Bisquick into the wet ingredients, and not overmix the batter.
Can I Fix Undercooked Banana Bread?
You should be able to fix an undercooked loaf of banana bread by placing it back in a 350 F oven for an additional 10 – 20 minutes.
Keep In Touch
I’d love to hear what you thought of this recipe in the comments or on Instagram! @KeyToMyLime #KeyToMyLime
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If you love cooking and baking with Bisquick as much as we do, be sure to check out all of our Bisquick recipes! Some reader favorites are:
- Bisquick Blueberry Muffins with Streusel Topping
- Impossible Quiche (Bisquick Quiche)
- Bisquick Chicken Pot Pie
Here are some of our most popular baked breakfast recipes:
- 1 1/3 cups mashed ripe bananas (about 3 - 4 medium bananas)
- 2/3 cup granulated sugar
- 1/4 cup milk
- 3 Tablespoons vegetable oil
- 3 eggs
- 1 teaspoon pure vanilla extract
- 1 teaspoon ground cinnamon
- 2 2/3 cup Bisquick
- Preheat the oven to 350 F (190 C) and lightly grease a 9 x 5 x 3 inch loaf pan (be sure to grease both the sides and the bottom).
- Peel the bananas and mash in a large mixing bowl, then add the sugar, milk, vegetable oil, vanilla, cinnamon, and eggs. Mix together. Once the mixture is combined, add in the Bisquick, and mix well.
- Pour the banana bread batter into the prepared loaf pan. Transfer the loaf to the preheated oven and bake for 45 to 50 minutes (or until a toothpick comes out clean after being inserted into the center*). Let the bread cool for 10 minutes then carefully remove the loaf from the pan and allow it to cool completely on a wire rack.
*The crack in the center of the loaf is not a good place to test for doneness. That spot stays wet longer than the rest of the loaf. It’s best to test a bit to the side of the crack, but still in the middle of the loaf.
Amount Per Serving: Calories: 226Total Fat: 9gCarbohydrates: 34.6gFiber: 1.4gSugar: 16.5gProtein: 4g
Nutrition information isn’t always accurate.
This may be the easiest and most delicious banana bread recipe ever! Try making Bisquick banana bread when you have ripe bananas at home.