Bisquick Banana Bread

This easy Bisquick Banana Bread is a fool proof recipe that uses up those brown bananas on your counter. It's my go-to sweet breakfast recipe that never disappoints!

The simplicity of this bread does not mean that it's not the perfect afternoon treat! I think I might even prefer it on the second day after the top of the loaf gets super moist like a bakery muffin 🥰

If you have a slow afternoon at home, and some bananas that you're about to toss, you probably have all of the other ingredients to make my favorite quick bread. Give it a try!

Tips for success -

• Really mash those bananas! I try to get all of the lumps out and the bananas should be brown, soooo it shouldn't take much 😄
• Use your toothpick to check if it's baked through. The top of the bread can be deceiving. Keep it in the oven until your toothpick comes out clean.
• Resist the urge to slice into it right away. Waiting 10 minutes before removing from the pan and then letting cool for 10 minutes allows for clean slices.

Substitution Options -

• You can easily swap out olive oil or avocado oil for vegetable oil if you wish to do so.
• Eggs can be swapped for a flax seed alternative (although I clearly prefer the eggs in the bread)
• I've used a Bisquick alternative in a pinch and it's worked out great. I followed this recipe to easily make my own Bisquick mix for this recipe.

For the leftovers -

Wrap with foil or plastic wrap and store in the fridge for a week. You can also freeze for a few months, just defrost overnight in the fridge.

What tools will I need?

• I love these mixing bowls that have a rubber bottom for non-slip stirring
• My most used measuring cups
• Silicone spatulas to make sure you get every last bit of that banana bread batter
• Any old bread pan will do!

I'm in! What should I make next?

Let's balance out our breakfast, shall we?

• Roasted Breakfast Potatoes
• Freezer Friendly Breakfast Burritos
• Freezer Friendly French Toast Sticks

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