Bisquick banana bread uses baking mix to make your favorite quick bread even easier. The batter for this recipe can be mixed before your oven is even finished preheating! Add chopped nuts for a bit of crunch and sprinkle with coarse sugar before baking for a crackly sugar topping that makes the bread extra special. Uses three bananas to make one 9×5-inch loaf.
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I grew up with a mom who really knew her way around the kitchen and taught me most of what I know about baking. She’s the one who taught me to make homemade pie crust and incredibly fluffy dinner rolls.
The woman was also smart enough to appreciate a shortcut every now and then, especially during the week. We always had a box of Bisquick mix in the pantry, which came in handy for her homemade Red Lobster biscuits recipe, among other things.
I still like keeping some baking mix on hand. Especially when I’ve got an excess of over-ripe bananas and a kid who wants to help me make banana bread. Making this Bisquick banana bread with her cuts down on the number of dry ingredients we have to measure (and the potential to make a mess in the process).
The batter for this banana bread comes together in about 10 minutes — faster than most ovens preheat. Bake it for an hour and enjoy a slice for an after-school snack or pack a piece in your kid’s lunchbox for a treat.
Looking for a from-scratch recipe? Try my sourdough discard banana bread or my banana oat muffins recipe!
Stephie’s testing notes and tips
- Any all-purpose baking mix works in this recipe. I’ve used Bisquick and Jiffy Baking Mix interchangeably in this bread and they both work great. You can even use homemade Bisquick mix if you have some on hand!
- Use buttermilk and add a bit of baking soda for extra rise. I find adding a bit of both helps gives the bread a more beautifully domed top.
- Measure the bananas for more consistent results. Most large bananas will give you around 1/2 cup of mashed banana. But since the size of the fruit varies, measuring is the best way to know for sure that you’re using the right amount.
Ingredient notes
For full measurements and step-by-step instructions, scroll down to the printable recipe card.
- Mashed bananas: As I mentioned above, you’ll need about 3 large over-ripe bananas. If you really want banana bread but your bananas aren’t ripe enough, you can use the oven to ripen bananas quickly. If using frozen bananas, make sure to thaw them before adding them to the batter.
- Sugar: I like a mix of granulated sugar and brown sugar for both flavor and a bit of added moisture.
- Buttermilk: If you are out of buttermilk, you can use a quick buttermilk substitute or swap in some plain yogurt thinned with a bit of milk.
- Unsalted butter: Melted and cooled.
- Large eggs
- Vanilla: Extract or vanilla bean paste.
- Bisquick mix: Or another brand of all-purpose baking mix.
- Baking soda
- Cinnamon
- Chopped nuts: Optional, but a nice addition for a banana nut bread! I prefer chopped pecans, but chopped walnuts are delicious, too.
- Coarse sugar: Another optional ingredient, but adding this just before baking gives the Bisquick banana bread a nice crackly topping that’s downright irresistible.
Storage
Cooled Bisquick banana bread can be wrapped in foil and stored at room temperature for 3-4 days. If your kitchen is particularly hot and/or humid, store it in the refrigerator to keep it fresh for an extra day or two.
For longer-term storage, freeze the bread. When freezing a whole loaf, wrap in a layer of plastic wrap followed by heavy-duty foil. Individual slices can be wrapped in plastic and then stored in a zip-top freezer bag. Freeze for up to 3 months.
Thaw at the bread room temperature for 1-2 hours or unwrap individual slices and microwave for 30-60 seconds to thaw and warm them through.
Bisquick Banana Bread
Equipment
Ingredients
- 1 ½ cups mashed banana about 3 very ripe bananas
- ½ cup granulated sugar
- ½ cup lightly packed light brown sugar
- ¼ cup buttermilk
- 2 tablespoons unsalted butter melted
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 ½ cups Bisquick mix
- ½ teaspoon baking soda
- 1 teaspoon cinnamon
- ½ cup chopped pecans or walnuts optional
- 1 to 2 tablespoons coarse sugar for topping, optional
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Instructions
- Preheat oven to 350°F. Grease a 9×5-inch loaf pan and line with parchment paper. Set aside.
- In a large bowl, whisk together the mashed bananas, both sugars, buttermilk, melted butter, eggs, and vanilla until well combined.1 ½ cups mashed banana, ½ cup granulated sugar, ½ cup lightly packed light brown sugar, ¼ cup buttermilk, 2 tablespoons unsalted butter, 2 large eggs, 1 teaspoon vanilla extract
- Add the Bisquick, baking soda, and cinnamon and stir until well combined. Fold in the chopped nuts if using.2 ½ cups Bisquick mix, ½ teaspoon baking soda, 1 teaspoon cinnamon, ½ cup chopped pecans or walnuts
- Spread the batter into the prepared loaf pan. If desired, sprinkle the coarse sugar evenly over the top. Bake for 60-65 minutes, or until the top is golden and a toothpick inserted in the center comes out clean.1 to 2 tablespoons coarse sugar
- Allow to cool in the pan for about 20-30 minutes before turning out onto a wire rack to finish cooling.
Notes
Ingredients
- If you are out of buttermilk, you can use plain yogurt or sour cream thinned with a bit of milk in its place.
- This recipe works with any all-purpose baking mix, such as Jiffy Baking Mix.
Storage
- Store well wrapped at room temperature for 3-4 days or freeze for up to 3 months.
Nutrition
Frequently asked questions
Sure! You can easily swap the nuts for chocolate chips if you love chocolate chip banana bread.
Yes! Divide the batter into lined muffin wells, adding about 3 tablespoons per well. I like to use a large cookie scoop to make this really easy. If desired, sprinkle the tops with coarse sugar, then bake for 18-22 minutes or until a toothpick inserted in the center comes out clean.
About Stephie
Stephie is the creator of Stephie Cooks, a food blog that focuses on creating memories around the food we share, with family recipes at the site’s heart. Stephie lives in Central Illinois with her husband, daughter, and a menagerie of cats and dogs. When she’s not in the kitchen or at her computer writing, you can usually find her curled up with a book or working on one of her many grandma-esque hobbies. Learn more >
Question: can you double this recipe and bake it in a 13 x 9 pan?
I haven’t tried that so I’m not sure of the exact result. If you try it, though, I’d love to hear how it turns out!
ALL OF THE BANANA! Oh yes! I love banana bread (read: addicted) and make it all the time at home… mostly as other people like it too (read: Aaron) and it disappears quickly! This version sounds delish. Love the amaretto addition… I can imagine how good this would be warm with butter. Or mascarpone and toasted, flaked almonds. And possibly honey. My imagination is eating the entire loaf right now! xxx
yay homemade Bisquick! yay easy banana bread!
One of the many reasons we are friends! Love me any banana bread-ish recipe!
I want to make this into a dirty joke so badly. Which, honestly, is probably another reason why we are friends.
Wow! This is so clever, great idea!
Thanks! It’s so easy, too!
I like this idea! Just keep homemade bisquick on hand, smart! Banana bread looks phenom!
It is such a handy thing to have. Makes great Red Lobster-style biscuits, too!
Never can have too many banana bread recipes! Love this!!!
I agree! Thank you!
How did you know I was looking for a recipe for homemade Bisquick!! You must have that “ESPN” or something!! Thanks darlin 🙂
Hahaha, yes!
So I know what to make you for breakfast when you visit me now 😉
Banana ALL THE THINGS! And throw in some bananas foster for good measure for dessert. It’s a problem.