A quick Bisquick banana bread — stir everything together with a fork, beat one minute, and bake. Mary April’s recipe uses ripe mashed bananas, sugar, eggs, oil, and optional chopped nuts. Ready in about an hour.
Ingredients
¹⁄₃ c vegetable oil
1½ c mashed ripe bananas
½ tsp vanilla
3 eggs
2⅓ c Bisquick
1 c sugar
½ c chopped nuts (optional)
Instructions
Heat oven to 350°F. Generously grease the bottom of a 9x5x3 loaf pan.
Stir all ingredients together in the pan with a fork until just moistened.
Beat vigorously for 1 minute.
Bake at 350°F for 55–65 minutes, until a toothpick inserted in the center comes out clean.
Run a knife around the sides of the loaf to loosen. Remove from pan.
Cool completely before slicing.
Ripe bananas matter: The riper the better — very spotty or nearly black bananas give the most flavor and sweetness.
Bisquick shortcut: The Bisquick handles the leavening, so no need to measure baking powder or flour separately.
