Use up those overripe bananas with this moist and flavorful Bisquick banana bread recipe! Quick, foolproof, and perfect for any occasion, this sweet loaf comes together in just minutes using pantry staples. Thanks to Bisquick, there’s no need for flour measuring or guesswork—just mix, bake, and enjoy.
One of the best things about this banana bread from Bisquick is how incredibly simple it is to make. No need to sift flour or hunt down baking powder—just grab your Bisquick mix, mash some ripe bananas, and you’re halfway there. It’s the perfect recipe to whip up on a lazy Sunday morning or when you need something sweet in a pinch.
This Bisquick banana bread recipe is also super versatile. Want to jazz it up? Add chopped nuts, chocolate chips, or even a swirl of cinnamon sugar. It bakes into a soft, golden loaf with a tender crumb and that sweet, cozy banana flavor we all know and love. Serve it warm with butter, toasted with peanut butter, or even as dessert topped with whipped cream or a drizzle of honey.
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Why We Love Bisquick Banana Bread Recipe
- Great use for ripe bananas! Just about everyone knows that banana bread recipes are a great way to use up overly ripe bananas.
- Minimal ingredients. With simple pantry staples, you can have a 5-ingredient banana bread ready to eat in under an hour!
- Customizable! To make this banana bread recipe extra special, add chopped nuts for a crunchy texture. Or, stir some chocolate chips or dried fruit into the batter.
If you have extra zucchini on hand? Try this zucchini bread recipe. It’s the ideal way to use up that garden harvest!
🎯 TFN Pro Tip
For extra moist banana bread, use overripe bananas with plenty of brown spots. They’re sweeter and blend into the batter effortlessly, enhancing the flavor and texture.
Ingredient Notes and Substitutions
- Unsalted butter: If you need a dairy free banana bread, feel free to use plant based butter sticks.
- Ripe bananas: the riper, the better!
- Bisquick baking mix: or make our Bisquick mix homemade to use instead!
Recipe Variations
- Add chocolate chips or swirl some Nutella or peanut butter for a delicious twist.
- For banana nut bread, add 1/2 cup chopped walnuts or pecans to the banana bread batter before baking for extra crunch. You may also add raisins or cranberries.
- For a healthier banana bread recipe, add 2 tablespoons of ground flaxseed or chia seeds to the batter.
- Make it gluten-free by replacing traditional Bisquick with gluten-free Bisquick baking mix.
- For portion control, make banana muffins with Bisquick or sourdough discard banana muffins instead!
Equipment Used in Our Recipe
- Loaf pan: For baking the banana bread to golden perfection.
- Medium bowl: To mix the batter with ease.
- Hand mixer: Helps achieve a smooth and evenly combined batter.
- Toothpick: Ensures that it is perfectly baked by testing for doneness.
🎯 TFN Pro Tip
Don’t have any ripe bananas? Not a problem! You can soften bananas quickly by placing them on a microwave-safe plate, covering them with a damp paper towel, and microwaving on high power for 30 seconds. This softens the banana, making it easier to mash.
However, keep in mind that the banana is not quite as ripe, so your bread may not be as sweet. To adjust for this, just add a bit more sugar or honey to the Bisquick banana bread recipe.
How to Make Banana Bread from Bisquick
- Use very ripe bananas for the best flavor.
- Don’t overmix the batter; mix just until everything is combined.
- Be sure to grease the loaf pan or use a nonstick pan.
- Bake Bisquick banana bread at 325ºF for 45-55 minutes. If the loaf starts to become too brown, cover the top of the loaf pan loosely with foil for the remaining bake time.
- Avoid overbaking. Test the doneness by inserting a toothpick into the center of the loaf. Your quick bread is ready when the toothpick comes out dry, or with a few moist crumbs.
- Cool slightly on a wire rack before serving. Allow to cool in the pan for 10 minutes before removing and slicing it to serve.
Serving Suggestions
This banana bread from Bisquick is a versatile treat that pairs perfectly with a variety of options. Enjoy a warm slice with a cup of milk or a dollop of whipped butter for a comforting snack. For breakfast or brunch, transform it into French toast by dipping slices in a mixture of eggs and milk in a large bowl, then cooking in a skillet until golden brown. If you’re serving it as dessert, fold in some whipped cream and top with a drizzle of caramel or a scoop of vanilla ice cream.
Leftovers can be stored in the freezer for up to three months—just thaw and reheat for a quick and delicious treat anytime. Whether served fresh or repurposed, this recipe is sure to please!
Recipe FAQs
The number one mistake made when making banana bread is overbaking. This can cause the bread to become dry and crumbly. Be sure to check it at the minimum baking time and wait until a toothpick inserted into the middle of the loaf comes out clean before taking it out.
If your banana bread seems dry, it’s likely because you didn’t use ripe enough bananas, or it was baked for too long. Be sure to use very ripe bananas and set a timer to remind you to check the quick bread for doneness.
Eggs add moisture and also help to hold banana bread together. So, using an extra egg will make the bread moist and a bit sturdier. However, if you add too many eggs, the bread can become too dense. For the best results, it is best to follow the recipe and only use the recommended amount of eggs.
Let the Bisquick banana nut bread cool completely before storing it. To store, wrap it in plastic wrap or store it in an airtight container. It will keep at room temperature for up to 5 days.
You can also put them in the fridge for up to 5 days or freeze them for up to 3 months. To reheat, put the slices in the microwave or oven until warm.
Yes! A sturdy whisk or spatula works just as well. Just ensure the batter is mixed thoroughly to avoid lumps.
Get More Quick Bread Recipes…
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Bisquick Banana Bread
Equipment
- 1 loaf pan
- medium bowl
- Hand Mixer
- toothpicks
Ingredients
- ⅓ cup (6 tablespoons) unsalted butter
- ⅔ cup brown sugar, packed
- 1 teaspoon vanilla extract
- 3 ripe bananas, mashed (the riper, the better!)
- 1 large egg, beaten
- 2 cups Bisquick baking mix (see notes for DIY baking mix)
optional
- ½ cup chopped nuts
Instructions
- Preheat the oven to 325º F. Lightly grease your loaf pan, unless it's an uncoated stoneware pan.
- Combine the butter, brown sugar, and vanilla extract in a medium bowl. Mix by hand until smooth, about 2 minutes. Or use a stand or hand mixer on low speed for 1-2 minutes until the mixture is smooth.
- Stir in mashed bananas and eggs. Combine until smooth, though there might be small lumps of banana. Add Bisquick baking mix, 1/2 cup at a time, stirring in between. Then add nuts, if using.
- Pour the banana bread mixture into the prepared loaf pan. Smooth the top before baking.
- Bake at 325º F for 45-55 minutes or until a toothpick inserted into the middle of the loaf comes out clean. If the banana loaf gets too brown, cover it with foil during baking.
- Allow bread loaf to cool for 10 minutes in the pan before removing and slicing to serve.
Notes
- What is the number one mistake made when making banana bread? The number one mistake made when making banana bread is overbaking. This can cause the bread to become dry and crumbly. Be sure to check it at the minimum baking time and wait until a toothpick inserted into the middle of the loaf comes out clean before taking it out.
- Why is my banana bread not moist? If your banana bread seems dry, it’s likely because you didn’t use ripe enough bananas, or it was baked for too long. Be sure to use very ripe bananas and set a timer to remind you to check the quick bread for doneness.
- What happens if you add an extra egg to banana bread? Eggs add moisture and also help to hold banana bread together. So, using an extra egg will make the bread moist and a bit sturdier. However, if you add too many eggs, the bread can become too dense. For the best results, it is best to follow the recipe and only use the recommended amount of eggs.
- How do I store and reheat?
Let the Bisquick banana nut bread cool completely before storing it. To store, wrap it in plastic wrap or store it in an airtight container. It will keep at room temperature for up to 5 days.
You can also put them in the fridge for up to 5 days or freeze them for up to 3 months. To reheat, put the slices in the microwave or oven until warm. - Can I make this recipe without a hand mixer? Yes! A sturdy whisk or spatula works just as well. Just ensure the batter is mixed thoroughly to avoid lumps.
-
- Add chocolate chips or swirl some Nutella or peanut butter for a delicious twist.
-
- For banana nut bread, add 1/2 cup chopped walnuts or pecans to the banana bread batter before baking for extra crunch. You may also add raisins or cranberries.
-
- For a healthier banana bread recipe, add 2 tablespoons of ground flaxseed or chia seeds to the batter.
-
- Make it gluten-free by replacing traditional Bisquick with gluten-free Bisquick baking mix.
-
- For portion control, make banana muffins with Bisquick or sourdough discard banana muffins instead!
- For extra moist banana bread, use overripe bananas with plenty of brown spots. They’re sweeter and blend into the batter effortlessly, enhancing the flavor and texture.
- Don’t have any ripe bananas? Not a problem! You can soften bananas quickly by placing them on a microwave-safe plate, covering them with a damp paper towel, and microwaving on high power for 30 seconds. This softens the banana, making it easier to mash.
- However, keep in mind that the banana is not quite as ripe, so your bread may not be as sweet. To adjust for this, just add a bit more sugar or honey to the Bisquick banana bread recipe.
- Let the Bisquick banana nut bread cool completely before storing it. To store, wrap it in plastic wrap or store it in an airtight container. It will keep at room temperature for up to 5 days.
- You can also put them in the fridge for up to 5 days or freeze them for up to 3 months.
- To reheat, put the slices in the microwave or oven until warm.
Nutrition
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DK says
This recipe was exactly what I needed for my over ripe bananas! And adding bisquick mix to it – that was definitely a difference maker! So soft and delicious!