1 1/3 c mashed bananas use very ripe bananas; about 4 medium ▢2/3 c sugar ▢1/4 c milk ▢3 tbsp vegetable oil ▢1/2 tsp vanilla extract ▢3 eggs ▢2 2/3 c Original Bisquick Mix

Step -1

Preheat the oven to 350°F. Grease the bottom and sides of a 9x5x3-inch loaf pan.

Step -2

In a large bowl stir 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.

Step -3

Bake 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.

Step -4

Recipe Notes: Using very RIPE bananas yields the best flavor. Extra banana bread? This bread makes a delicious banana bread French toast.

Step -5

To store: Room temperature up to 4 days, Refrigerator for up to 10 days, or Freezer for 2-3 months.

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