We love our classic banana bread recipe, but this recipe has simplified ingredients with a little bisquick mix! Plus, it’s a great way to use overripe bananas. You can also use your bananas for Banana Cupcakes or Banana Pancakes.
Banana bread is ALWAYS a good idea. There is never a wrong time to bake up a loaf of this quick and easy banana bread. This recipe has a secret ingredient which makes it that much easier—Bisquick!! Basically is replaces the flour and a couple other ingredients in a traditional banana bread recipe.
We love love love banana bread. I always save my overripe bananas so that we can make a loaf or two. You can also throw the overripe bananas into the freezer until you’re ready to make the banana bread. Just take them out and let them thaw for a few minutes before mashing them up and mixing them into the batter.
Easy Bisquick Banana Bread Recipe By Lisa1212
Need a Bisquick Substitute?Bisquick is more than just flour. It is also different from self rising four. It includes other ingredients such as a leavening agent and fat. In a medium bowl use a pastry cutter to combine:
Combine until the mixture resembles bread crumbs. Since the fat in store bought bisquick is hydrogenated it can be stored on the pantry shelf. I use butter for the fat which means this bisquick recipe will need to be stored in an airtight container in the fridge or freezer for up to 3 months.
MIX. In a large bowl, stir together the bananas, sugar, milk, oil, vanilla and eggs. Once mixed together, add the Bisquick mix and nuts. Mix until combined and pour into the pan.
How To Make Banana Bread
BAKE. Bake the bread for 45-55 minutes or until toothpick inserted in center comes out clean. Allow to cool for 10 minutes before removing from the bread pan. Place top side down on a wire rack, and cool completely.
NOTE: High Altitude (3500 to 6500 feet): Heat oven to 375 F. Reduce the sugar to 1/2 cup and increase the milk to 1/3 cup. Omit the 3 tbsp of oil. Increase the bake time to 55 to 60 min.
Storage: To store, wrap the bisquick banana bread tightly and store at room temperature up to 4 days, or store in the refrigerator for up to 10 days. You can also freeze this bread for 2-3 months. Double the recipe so you have extra for the freezer. It is great to have on hand for a quick snack or when company drops by.
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Generally bananas on the counter take 4+ days to ripen to the point they’re good for bread making. I have some tricks you can use to make this bread much sooner than 4 days. *These times are based off of using bananas that are just a little green.
Side note: Whenever I have bananas that become too ripe to eat I throw them directly in the freezer. This way I always have some on hand when I want to make bread. Allow them to thaw, trim the end of the peel, and squeeze the top. The banana will slide right out.
Serving: 10 g , Calories: 204 kcal , Carbohydrates: 28 g , Protein: 5 g , Fat: 8 g , Saturated Fat: 5 g , Cholesterol: 74 mg , Sodium: 197 mg , Potassium: 167 mg , Fiber: 1 g , Sugar: 16 g , Vitamin A: 181 IU , Vitamin C: 2 mg , Calcium: 89 mg , Iron: 1 mg
Bisquick™ Banana Nut Bread Recipe
My name is Kristyn and I’m the mom of SIX stinkin’ cute kids and the wife to my smokin’ hot hubby, Lo. My mom’s maiden name is Luna, and I’m one of the many crafty “Lil’ Lunas” in the fam. On this site I like to share all things creative - from recipes to home decor to gifts and home decor ideas. Welcome!
My new cookbook is the ultimate resource for feeding your friends and family with 200+ simple recipes including videos, tips & more!This is the best Bisquick banana bread recipe! It’s so sweet, moist, and flavorful that you’ll want a slice for breakfast every morning and a quick snack later. The recipe is easy to make and can even be converted into muffins.
Made with Bisquick mix and overripe bananas, Bisquick banana bread is a cake-like quick bread that is super moist and delicious. All you need to prepare this tasty treat is a bowl, a loaf pan, and a few simple ingredients.
Easy Banana Bread With Pancake Mix
Other than my 3-ingredient banana bread, this banana bread with Bisquick is seriously the easiest quick bread ever. I make it all the time, and it always turns out perfect. It’s so moist and aromatic! We like it for morning breakfast, a quick snack, and in our lunchboxes. And I’m sure you’ll love it too!
If you enjoy all things banana, try our Bisquick banana muffins, banana pudding brownies, and this yummy strawberry banana cheesecake salad next!
If you have ripe bananas and Bisquick mix, this recipe will be a cinch! Using ingredients that are probably in your kitchen, this Bisquick banana bread comes together in just a few minutes.
Bisquick Banana Bread: The Perfect Slice Of Sweetness
Once you gathered your ingredients, just mix the batter up and pop the bread in the oven. It’s super easy, and you’ll be smelling and tasting this amazing Bisquick banana nut bread before you know it. Let’s bake!
Mixing in nuts, dried fruit, or even spreading with a layer of frosting – the options to customize your Bisquick banana bread are endless. Here are some ideas how you can change up the flavor of the bread:
Place the cooled bread into an airtight container or a large zip-lock bag. Store the banana bread on the counter or in the pantry at room temperature. To lock in the moisture and flavor, always keep the bread stored airtight, so it doesn’t dry out.
Banana Nut Bread (bisquick) (#12)
Bisquick banana bread will be good for a couple of days at room temperature, but tends to go stale after 4 days. For the freshest taste, I recommend enjoying your bread within 2 to 3 days of making it.
Yes! You guessed it, banana bread freezes so well. It’s meant to be a freezer bread for sure. I always double the recipe just to have an extra loaf that I can freeze for later. You have a few options to freeze it:
Fresh bananas have a beautiful yellow color and are pretty firm. Once they start browning with small and large spots, they start softening.
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And after that, the bananas turn dark brown and black, which is perfect for Bisquick banana bread. At this point, most of the starches in the fruit have converted to sugar, and the bananas taste sweeter, softer, and more aromatic.
To get your bananas ripe fast, bake unpeeled bananas for 20 to 30 minutes at 300°F / 150°C / gas mark 2. Allow to cool, then peel, and use them.
Yes, this Bisquick banana bread recipe makes tasty muffins or mini loaves. Prepare the batter as directed in the recipe, then fill lined muffin cups 3/4 of the way full. Adjust the baking time to 20 to 25 minutes, or until a toothpick inserted in the center of a muffin comes out clean.
One Pan Banana Bread
We always have bananas sitting on the counter, so banana bread recipes are a staple at our house. There are so many different versions that I can bake with bananas all the time. Try them all out, and tell me which one is your favorite!The best banana state for the best banana bread is exceedingly over ripe. They should be so incredibly ripe that their skin should be all black! That’s the true secret to super moist and super sweet banana bread.
So, if your bananas are still a tad green, be patient. Let them sit for several days at room temperature. If they start to brown, you’re getting close, but not there yet.
They’re not done by that stage yet, though! Store the bananas in the fridge for a few more days, until their skins are completely black.
Banana Bread With Pancake Mix Recipe
If you’re itching to make banana bread, but your bananas haven’t reached over-ripe level yet, here are a few things you can do to speed things up.
If you want your banana bread to last for months on end, your best storage option is to freeze it. If you follow these simple instructions, you don’t have to worry about sacrificing your delicious bread’s flavor and consistency.
How to Thaw Slices: Unwrap a slice of banana bread and let it sit on the countertop for 20 to 30 minutes. Or, simply nuke it in the microwave for 30 seconds for a quick and easy treat.
Easy Bisquick Banana Bread Recipe (w/ Video) • The Simple Parent
How to Thaw the Entire Loaf: Remove the loaf from the freezer. But this time we’re going to leave it wrapped in the foil. Let it sit on the counter for about 4 hours. When you come back, you’ll have moist, delicious banana bread that’s ready to eat!
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