Bisquick banana nut bread

May 20, 2013 

Bisquick banana nut bread

Prep time: 15 minutes

Cook time: 1 hour

Makes 1 loaf, 16 slices

Evonne Gilman of Elk Grove thought the banana nut bread recipe on the Bisquick box was the best. Since it is no longer printed on the box, Gilman was hoping someone saved the recipe.

We received an overwhelming response to Gilman's request. This recipe comes from John Kiley of Turlock.

The recipe also suggests using this banana bread to make French toast. Just dip slices of the bread into an egg-and-milk mixture. Spray a skillet with nonstick spray and cook the slices for 2 to 3 minutes per side until golden. Serve with maple syrup.


1-1/3 cups mashed very ripe bananas (about 2 large)

2/3 cup sugar

¼ cup milk

3 tablespoons vegetable oil

½ teaspoon vanilla

3 eggs

2-2/3 cups Original Bisquick mix

½ cup chopped nuts


Preheat oven to 350 degrees. Spray the bottom only of a 9-by-5-inch loaf pan with cooking spray. In a large bowl, stir bananas, sugar, milk, oil, vanilla and eggs until blended. Stir in Bisquick mix and nuts. Pour into prepared pan. Bake 50 to 60 minutes, or until a toothpick inserted in center comes out clean. Cool 10 minutes in pan. Run knife or metal spatula around sides of pan to loosen loaf. Remove from pan to cooling rack. Cool completely.

Per slice: 200 calories; 4 grams protein; 26 grams carbohydrates; 9 grams fat (2 saturated); 40 milligrams cholesterol; 260 milligrams sodium; 1 gram fiber; 12 grams sugar; 40 percent calories from fat.

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