✔ Updated · clearer doneness test + muffin, freezing and add-in options
My Bisquick banana bread turns a few spotty bananas into a moist, tender loaf with about 15 minutes of hands-on time. The baking mix already holds the flour, leavening and fat, so it's a simple one-bowl stir-and-bake.
At a glance
The one tip that matters: Use bananas with plenty of brown spots and stir the Bisquick in only until no dry streaks remain, for a loaf that's moist and tender instead of dense.
Why You'll Love This Banana Bread
- One bowl, 15 minutes of prep, with no creaming butter or measuring leaveners.
- Moist and tender, with a golden crust and plenty of banana flavor.
- Flexible: bake it as a loaf or muffins, add nuts or chocolate chips, and freeze the extras.
Why Make Banana Bread with Bisquick?
Bisquick is a baking mix of flour, leavening, salt and fat, so it replaces several ingredients in a classic banana bread. That means fewer things to measure and no butter to soften or cream, which makes this one of the quickest banana breads to put together.
The trade-off is a slightly lighter, more cake-like crumb than an all-butter loaf, with a soft, golden crust. Three eggs give the bread structure and richness, and a little oil keeps it moist for days.
Ingredients
- Very ripe bananas: the darker the peel, the sweeter and more flavorful the bread.
- Eggs: three large eggs bind the batter and help the loaf rise.
- Granulated sugar: sweetens and helps the crust brown. Light brown sugar works too and adds a caramel note.
- Milk: any dairy or plant milk works.
- Vegetable oil: keeps the crumb moist. Melted butter or a mild olive oil can be swapped in.
- Vanilla extract: rounds out the banana flavor.
- Original Bisquick mix: the flour, leavening and fat in one ingredient. Spoon it into the cup and level it.
- Nuts (optional): walnuts or pecans add crunch. Leave them out or swap in chocolate chips.
Step-by-Step Photos
Here's how it comes together. Exact amounts, times and temperatures are in the recipe card below.
Tips for Success
- Use very ripe bananas. Heavily spotted or even mostly brown bananas are sweeter, softer and more flavorful. I stash the spottiest ones in the freezer until baking day. Underripe ones need our guide on how to ripen a banana quickly.
- Measure the bananas. Aim for about 1 1/3 cups mashed. Much more makes the center gummy and slow to bake.
- Don't overmix. Stir the Bisquick in by hand just until no dry streaks remain. Overmixing gives a tough, dense loaf with tunnels.
- Spoon and level the mix. Scooping straight from the box packs in extra mix and makes the bread dry.
- Trust the toothpick, not the clock. Ovens and pans vary. Start checking at 55 minutes and tent with foil if the top darkens before the center is done.
- Cool before slicing. The crumb finishes setting as it cools, so a hot loaf can seem gummy even when it's fully baked.
Bisquick Banana Bread
12
slices15
minutes1
hour255
kcal1
hour15
minutesEasy, moist banana bread made with Bisquick baking mix, very ripe bananas, eggs, sugar and a little oil. One bowl and about 15 minutes of prep, then baked at 350°F until a toothpick comes out clean.
Ingredients
- Wet Ingredients
2 large very ripe bananas, mashed (about 1 1/3 cups)
3 large eggs
2/3 cup granulated sugar
1/4 cup milk
3 tablespoons vegetable oil
1/2 teaspoon vanilla extract
- Dry Ingredients
2 2/3 cups Original Bisquick baking mix
1/2 cup chopped walnuts or pecans (optional)
- For the Pan
butter or nonstick cooking spray
Directions
- Make the Batter
- Heat the oven to 350°F (175°C). Grease the bottom only of a 9×5-inch loaf pan, or line it with parchment paper so the loaf lifts out easily.
- In a large bowl, mash the bananas with a fork until mostly smooth. You need about 1 1/3 cups.
- Add the eggs, sugar, milk, oil and vanilla and whisk until well combined.
- Add the Bisquick mix and stir with a spatula just until no dry streaks remain. Fold in the nuts, if using. A few small lumps are fine; overmixing makes the loaf dense.
- Bake
- Spread the batter evenly in the pan.
- Bake for 55 to 65 minutes, until the loaf is deep golden and a toothpick inserted in the center comes out clean. If the top browns too fast, loosely cover it with foil for the last 15 to 20 minutes.
- Cool in the pan for 10 minutes, then loosen the sides with a knife and turn the loaf out onto a wire rack. Let it cool for at least 30 minutes before slicing.
Notes
- To make this an egg-free recipe, you can substitute each egg with a very ripe banana. Therefore your recipe will have 4 bananas in total. You can also use other substitutes such as ground flaxseed or Greek yogurt.
- You can use any milk of your preference, plant or animal-based. Delicious plant-based milks that blend in perfectly with the rest of the recipe include almond milk, hazelnut milk or soy milk. Other animal-based milks have much stronger flavors so only use them if you are sure that is the flavor profile you are going for. Goats milk is usually a favorite for many.
- This banana bread freezes very well. Allow the banana bread loaf or slices to cool down completely before wrapping the bread in parchment paper, then in saran or plastic wrap.
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Variations and Add-Ins
- Chocolate chip: swap the nuts for 3/4 cup semisweet chocolate chips.
- Cinnamon sugar top: sprinkle 1 tablespoon sugar mixed with 1/2 teaspoon cinnamon over the batter before baking.
- Spiced: add 1 teaspoon ground cinnamon and 1/4 teaspoon nutmeg with the Bisquick.
- Muffins: bake the batter in a 12-cup muffin pan for 18 to 22 minutes, or try our Bisquick banana muffins.
- More banana bakes: our copycat Starbucks banana bread, Chrissy Teigen's banana bread, banana waffles and more banana desserts.
Storing and Freezing
- Room temperature: wrap the cooled loaf or keep it in an airtight container for up to 3 days.
- Fridge: up to 1 week. Bring slices to room temperature or toast them before serving.
- Freezer: wrap the whole loaf or individual slices in plastic wrap and foil, or freeze slices in a freezer bag, for up to 3 months.
- Thawing: thaw at room temperature for 2 to 3 hours, or warm frozen slices in a toaster or a 300°F oven.
Frequently Asked Questions
How do I know when Bisquick banana bread is done?
A toothpick or thin skewer inserted in the center should come out clean or with a few dry crumbs, and the top should spring back when pressed lightly. An instant-read thermometer in the center should read about 200 to 205°F. It usually takes 55 to 65 minutes at 350°F.
Why is my banana bread gummy or sunken in the middle?
I’ve had a sunken loaf or two, and the usual causes are underbaking, too much banana, or overmixing the batter. Measure about 1 1/3 cups of mashed banana, stir only until combined, and bake until a toothpick comes out clean. Let the loaf cool before slicing, since cutting it hot can make it seem gummy.
Can I make Bisquick banana muffins with this batter?
Yes. Divide the batter between 12 to 14 greased or lined muffin cups, filling them about two-thirds full, and bake at 350°F for 18 to 22 minutes, until a toothpick comes out clean. Our Bisquick banana muffins recipe has more ideas.
Can I use Heart Smart or gluten-free Bisquick?
Reduced-fat baking mix works as a direct swap, though the loaf is slightly less rich. Gluten-free baking mix behaves differently and usually needs less liquid and a different amount of mix, so follow the guidance on that package rather than swapping it in cup for cup.
How do I store and freeze banana bread?
Keep the cooled loaf wrapped or in an airtight container at room temperature for up to 3 days, or in the fridge for up to a week. To freeze, wrap the loaf or individual slices well and freeze for up to 3 months. Thaw at room temperature or warm slices in a toaster.
