Go bananas! Nothing beats the taste or aroma of baked banana bread. It's just like mom's but much, much easier.
cups mashed very ripe bananas (2 large)
tablespoons vegetable oil
cups Original Bisquick™ mix
cup chopped nuts
Heat oven to 350ºF. Grease bottom of 9x5x3-inch loaf pan.
Stir bananas, sugar, milk, oil, vanilla and eggs in large bowl. Stir in Bisquick mix and nuts. Pour into pan.
Bake 50 to 60 minutes or until toothpick inserted in center comes out clean; cool 10 minutes. Loosen sides of loaf from pan; remove from pan and place top side up on wire rack. Cool completely, about 2 hours, before slicing. Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days.
This bread freezes well and is great to have on hand when company drops in.
For the best flavor, be sure to use bananas that are very ripe.
Extra banana bread? Make terrific banana bread French toast. Dip bread in egg mixture, and cook in skillet 2 to 3 minutes on each side or until golden brown. It's great with maple syrup.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- Trans Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.