Bisquick Banana Bread And Muffins

a classic banana bread recipe should be in everyone’s recipe box. We have made this recipe time and time again and has yet to fail us. When bananas go bad we peel them and put 2-3 in a freezer ziplock bag. Makes it so easy to have them ready to go when you want to bake. And takes the pressure off having to bake with them right away.

• Bisquick Banana Bread

  1/3 cup vegetable oil

  1 1/2 cups mashed ripe bananas (3-4 large bananas depending on size)

  1 tsp vanilla

  3 eggs

  2  1/4 cups Bisquick baking mix

  1 cup sugar

  1/4 tsp cinnamon

  1/2 cup chopped nuts (optional)

• Heat oven to 350 degrees. Grease bottom of loaf pan 9x5x3, generously. Beat oil, banana, vanilla, and eggs vigorously with spoon until combined. Stir in dry ingredients until incorporated. Let dough sit for 10 minutes. This will help the Bisquick hydrate and make the bread moist. Pour batter into pan. (Only fill pan slightly over half full) Bake until wooden pick inserted in center comes out clean, 55 to 65 minutes. Cool 5 min. Loosen sides of loaf from pan; remove from pan to finish cooling.

• BISQUICK BANANA MUFFINS

• 1/3 cup vegetable oil

• 1 1/2 cups mashed ripe bananas (3-4 large bananas depending on size)

• 1 tsp vanilla

• 3 eggs

• 2 TBSP sour cream

• 2  1/4 cups Bisquick baking mix

• 1 cup sugar

• 1 tsp cinnamon

• Heat oven to 350 degrees. Beat oil, banana, vanilla, eggs, and sour cream together until combined and smooth. Stir in dry ingredients until just incorporated. Let dough sit for 10 minutes. This will help the Bisquick hydrate and make the bread moist. A trick I learned a while back and actually makes a way bigger difference than you would think.

• Line muffin tin with cupcake liners. Fill liners ¾ full. Optional: I like to sprinkle the top of the muffins with cinnamon and sugar before baking. Bake at 350 for 18-22 minutes.

• I start checking mine at 18 minutes and often bake just a minute longer. A toothpick should have a few moist crumbs attached—not be completely dry. Let cool in muffin tin for at least 10 minutes this will help finish baking.

• Let cool completely and store in an airtight container.

• This recipe makes approximately 18 muffins.
  

Everyone has their own go to recipe for banana bread and this is ours. It always turns out moist and flavorful.

This recipe is one our mom has used for quite a while. We also have a delicious banana bread recipe that was given to us that doesn’t require a baking mix. We also plan to get this recipe shot and written up to share also in case you don’t readily have bisquick on hand.

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