Thanks to the magic of Bisquick, you can make this incredibly delicious, moist banana bread any day of the week.
Just combine all the ingredients and bake!
You’ll go bananas for this quick Bisquick Banana Bread.
That first bite, luscious bananas and crunchy chopped nuts, is nothing short of amazing.
Better yet, this recipe comes together in a snap, thanks to the magic of Bisquick!
I’m telling you, this simple Bisquick banana bread recipe is tough to beat.
Tips & Tricks
- In order to avoid lumpy banana bread, be sure to mash the bananas thoroughly. An electric mixer should do the trick.
- To ensure that heavenly tender bread, fold the wet and dry ingredients carefully with a spatula. Do not over-mix your batter, because this will result in a flat and dry bread.
- For the chopped nuts, I love using either pecans or walnuts. Aside from the crunch, they also complement the banana flavor well. If you’re making it for kids, add chocolate chips! It will be a sure hit.
- Do not leave your banana bread in the pan for longer than 10 minutes, otherwise you will get a soggy-bottomed bread.
- For an incredibly moist banana bread, add in a spoonful of yogurt or sour cream.
- Measure your ingredients as accurately as you can. If you use too much of the wet ingredients, your bread will not rise.
- Be patient. Banana bread takes a while to cook! Let it sit in the oven for at least 50 minutes. Do not be tempted to open the oven door when you see the surface of the bread turning brown – that’s what’s supposed to happen! And just because it’s cooked on the outside does not mean it’s ready on the inside yet.
- To avoid a mushy banana bread, leave it in the oven (with the door open) a few minutes post-baking. This will allow your bread to settle and firm up.
How Ripe Should Bananas Be for Banana Bread?
The best banana state for the best banana bread is exceedingly over ripe. They should be so incredibly ripe that their skin should be all black! That’s the true secret to super moist and super sweet banana bread.
So, if your bananas are still a tad green, be patient. Let them sit for several days at room temperature. If they start to brown, you’re getting close, but not there yet.
Again, let them sit out for a few more days, until their skins become dark brown, almost red.
They’re not done by that stage yet, though! Store the bananas in the fridge for a few more days, until their skins are completely black.
Trust me, those black bananas are so sweet, gooey, and have that maximum banana flavor you want in your bread.
How Can I Quickly Ripen Bananas for Baking?
If you’re itching to make banana bread, but your bananas haven’t reached over-ripe level yet, here are a few things you can do to speed things up.
- Place the bananas in the hottest area of your home, like on top of your fridge or by the window. Keep the bananas together in the bunch to help them ripen faster.
- Place the bananas in a paper bag. Better if you throw in an apple or other ripe bananas in there. Bananas and apples release ethylene, the gas responsible for ripening fruits. So, the more exposure they have to this gas, the faster they will ripen.
- For more tender bananas, microwave them! Peel and microwave on high for 30 seconds, or until you hear them sizzle. Keep in mind though that this technique will soften the bananas, but won’t make them sweeter. And it works better if you use slightly ripe bananas than completely unripe ones.
- If you want them to sweeten up real quick, pop them in the oven! Place unpeeled bananas on a baking sheet lined with foil. Bake them for 15 to 20 minutes at 300 degrees Fahrenheit. Cool completely before using.
How to Freeze Banana Bread
If you want your banana bread to last for months on end, your best storage option is to freeze it. If you follow these simple instructions, you don’t have to worry about sacrificing your delicious bread’s flavor and consistency.
- The first thing you need to remember is to never freeze hot or warm banana bread. Let it sit at room temperature until it cools completely!
- Next, double (or even triple) wrap the bread in either aluminum foil or plastic wrap. You can wrap the whole loaf, but I prefer slicing it up and wrapping the individual slices. That way, it’s easier to retrieve individual servings.
- Place the banana bread in a freezer-safe container. Label the container accordingly. Frozen banana bread will last for up to 3 to 4 months.
How to Thaw Banana Bread
How to Thaw Slices: Unwrap a slice of banana bread and let it sit on the countertop for 20 to 30 minutes. Or, simply nuke it in the microwave for 30 seconds for a quick and easy treat.
How to Thaw the Entire Loaf: Remove the loaf from the freezer. But this time we’re going to leave it wrapped in the foil. Let it sit on the counter for about 4 hours. When you come back, you’ll have moist, delicious banana bread that’s ready to eat!
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