Breakfast Recipes Dessert Recipes

Bisquick Banana Bread Recipes

Some scientists believe bananas were the world’s first fruit, dating back to 10,000 years ago. The bananas we eat today are much better than the original wild fruit, which had many hard seeds.

Although bananas were first introduced to the US in the 1870s, they weren’t readily available until refrigeration evolved at the turn of the 20th century. Because baking powder wasn’t invented until1843, banana bread was much denser.

For cost-saving reasons, banana bread recipes had minimal ingredients during World War II. Vanilla, almond, and coffee were added for flavor in the 1960s.

Mom’s Moist Banana Bread

Mom’s Moist Banana Bread

Is there anything more pleasant than a delicious loaf of homemade banana bread? The smell that is created while baking is truly heavenly. Overripe bananas can be used in a variety of recipes, but banana bread is the best. My family has passed down this recipe to me years ago, albeit it has been adjusted to make it easier to prepare. If you don't have buttermilk, combine two teaspoons of vinegar with two cups of milk in a two-cup measuring cup. Don't skip the buttermilk; its acidity aids in the breakdown of gluten, resulting in a far moister bread than other recipes.
No ratings yet
Prep Time 20 mins
Cook Time 1 hr
Servings 6 people

Ingredients
  

  • ½ cup unsalted butter (room temperature)
  • ¾ cup light brown sugar
  • 2 large eggs
  • ¼ cup buttermilk
  • 2 cups Bisquick
  • 1 tsp baking soda
  • 3 overripe bananas (mashed)

Instructions
 

  • Preheat the oven to 375℉. Lightly grease a loaf pan with baking spray or vegetable oil.
  • In a large mixing bowl, cream one-half cup of butter. (I prefer to use a mixing stand).
  • Add three-quarters of a cup of sugar and cream together at medium speed. Mix until light and fluffy.
  • Add two large eggs and two cups of buttermilk. Continue mixing until combined.
  • Mash three overripe bananas and add them to the batter.
  • In a separate bowl, sift two cups of Bisquick and one teaspoon of baking soda. Gradually add to the wet ingredients while mixing.
  • Pour the batter into the prepared loaf pan.
  • Cover loosely with foil and bake for approximately thirty minutes. (The foil will prevent the top of the banana bread from excessive browning).
  • Remove the foil and continue to bake for an additional thirty minutes or until a tooth pick inserted into the center comes out clean. The top will be a golden brown.
  • Transfer to a wire rack for cooling before slicing.
Tried this recipe?Let us know how it was!

 

Banana Pecan Bread

Banana Pecan Bread

This banana bread takes only fifteen minutes to prepare, easily making it one of those go-to recipes. It bakes up moist and is packed with banana flavor and crunchy pecans. You can omit the pecans if you’re not a fan, substituting other nuts or even chocolate chips. My family loves that the outside is a little crispy, while the inside keeps its moistness. So, if you’ve got a bunch of overripe bananas and you're looking fora recipe... make this one!
No ratings yet
Prep Time 15 mins
Cook Time 1 hr
Servings 6 people

Ingredients
  

  • 3 or 4 bananas (ripe and mashed)
  • cup melted butter
  • ¾ cup granulated sugar
  • 1 large egg
  • 1 tsp vanilla
  • 1 tsp baking powder
  • cups Bisquick
  • ¾ cup pecans (chopped)

Instructions
 

  • Preheat the oven to 375℉ and lightly grease a loaf pan with vegetable oil. Line the bottom and sides of the pan with parchment paper and set it aside.
  • Mash the bananas in a large bowl. Add one-third cup of melted butter and combine using an electric mixer. Mix in three-quarters of a cup of granulated sugar, one large egg, and vanilla.
  • In a separate mixing bowl, sift one teaspoon of baking soda with one and one-half cups of Bisquick.
  • Gradually add the dry ingredients in with the wet, incorporating until just combined. Do not over mix.
  • Cover loosely with foil and bake for approximately thirty minutes. (The foil will prevent the top of the banana bread from excessive browning).
  • Remove the foil and continue to bake for an additional thirty minutes or until a toothpick inserted into the center comes out clean. The top will be a golden brown.
  • Transfer to a wire rack for cooling before slicing.
Tried this recipe?Let us know how it was!

 

Chocolate Covered Banana Bread Cake Pops

Banana bread cake pops are an easy and fun dessert, especially when they are coated in chocolate! I originally made these thinking how perfect they would be for a kids' birthday party. I wasn't wrong, but I wasn't prepared for how much I would enjoy them as well. Needless to say, I had to make another batch as some of these disappeared before the party.
No ratings yet
Prep Time 15 mins
Cook Time 45 mins
Servings 6 people

Ingredients
  

  • cup peanut butter
  • cup brown sugar
  • 5 tbsp butter (softened)
  • 2 large eggs
  • 1 tsp vanilla extract
  • cup banana (very ripe, mashed)
  • cup Bisquick
  • ½ tsp baking soda
  • 1 cup old fashioned rolled oats
  • 4 tbsp wheat germ

Cake Balls

  • 5 cups chocolate chips (melted)
  • 16 ounce container frosting (vanilla or cream cheese)

Instructions
 

  • Preheat the oven to 350℉. Spray a 9x13 cake pan with cooking spray.
  • In a large mixing bowl, using an electric mixer, beat two-thirds of a cup of peanut butter, two-thirds of a cup of brown sugar, and five tablespoons of softened butter until smooth and fluffy.
  • Add two large eggs and one teaspoon of vanilla extract, mixing until combined.
  • Stir in one and one-half cups of mashed bananas.
  • In a separate mixing bowl, sift two-thirds of a cup of Bisquick, one-half teaspoon of baking soda, one cup of rolled oats, and four tablespoons of wheat germ.
  • Stir the dry ingredients in with the wet ingredients and mix until well combined
  • Spread the batter into the prepared pan.
  • Bake for twenty-five minutes, or until set and lightly browned.
  • Remove from the oven and allow to cool completely.
  • Once the bread has cooled, crumble it into a large bowl. Stir in the frosting until the cake is moist and sticks together.
  • Scoop the cake into cake pop-sized balls. Depending on the size of your desired cake pops, you should be able to make approximately two dozen. (Use your hands to roll into balls, or use a scoop).
  • Place balls on a baking sheet lined with parchment paper and freeze for thirty minutes.
  • Stir the melted chocolate until smooth, placing it into the microwave at intervals to keep it melted.
  • Using a skewer, dip each ball into the chocolate.
  • Place on waxed paper or parchment paper to dry completely.
Tried this recipe?Let us know how it was!
(Visited 335 times, 1 visits today)

AboutLindsey

Lindsey is originally from Canada and is a freelance writer who once was a bit of a nomad. For a year, she enjoyed living in a converted minivan to travel and take in the world. While living the life of a nomad, Lindsey fell in love with cooking. She learned how to create simple yet healthy meals with only a few ingredients. While she was traveling, Lindsey met her husband. She said they fell in love over a friend’s campfire while staying near Yellowstone National Park. The couple decided to get married and settle into a sticks and bricks home. Now, Lindsey and her husband have a young son and a daughter. Lindsey continues to enjoy creating simple, homemade recipes for her family.