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Banana Bread VII

Read Reviews (123)

"Delicious with hot cocoa or tea for an afternoon snack." — JJOHN32

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Original recipe makes 1 loaf Change Servings

1/3 cup vegetable oil
1 1/2 cups mashed bananas
1/2 teaspoon vanilla extract
3 eggs

2 1/3 cups baking mix
1 cup white sugar
1/2 cup chopped walnuts

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Directions

Preheat oven to 350 degrees F (175 degrees C). Generously grease the bottom of a 9 x 5 inch loaf pan.
Measure oil, bananas, vanilla, eggs, baking mix, sugar, and nuts into a large bowl. Beat vigorously with a spoon for about 30 seconds. Pour the batter into the prepared pan.
Bake until a wooden pick inserted in center comes out clean, about 55 to 65 minutes. Cool for 5 minutes in the pan. Loosen sides of loaf from the pan. Remove to a wire rack to cool completely.

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PREP 15 mins
COOK 1 hr
READY IN 1 hr 20 mins

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Reviews More Reviews

Most Helpful Positive Review

Jan 24, 2004

This is the most beautiful & tasty banana bread I have ever made. I could never seem to get the middle done in other recipes, but had no problem with this one. Awesome!!! Thank You, Debbie

—CCUSIS

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Most Helpful Critical Review

Sep 24, 2008

It tastes great my family loved it but i would suggest using this as either a double batch or banana bars because after only 15 minutes in the oven i checked it and had to totally clean my oven it boils over everywhere!!!

—karnsk

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136 Ratings

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Oct 23, 2005

Very easy and very good - will definitely make this recipe again. It's lighter than more traditional recipes, both in texture and in calories. I made a few adjustments, based on previous reviews: I used low-fat Bisquick; I used brown sugar instead of white sugar; and I reduced the sugar to 3/4 cup, because I increased the bananas to 1 3/4 cup (4 bananas).

—RENEE STRICKLAND

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Apr 11, 2003

This turned out so great and was SO easy! I doubled the recipe and it disappeared. I used half brown/half white sugar as I didn't have enough white and it was wonderful. Making it again tonight!

—KARENW.

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May 12, 2003

Very delicious, and light! Makes up in a jiffy, and produces a very generous sized loaf.

—JANERK

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Oct 20, 2003

Looking for a quick and easy recipe? You have to try this one. It is so easy to make and the bread is delicious! My husband took it to a meeting and they gave it 2 thumbs up! Kathy

—majestic

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Sep 05, 2003

This recipe is so Awesome. My family and I have never really cared for banana bread, so when I found myself with 6 overly ripe bananas I didn't know what to do with them. So I thought I would make bread and take it to work. I substituted the walnuts with chocolate chips and withing 20 min. out of the oven, the bread was half gone! My husband, his friend and our son devoured over half the bread in one sitting! Now..they are hoping the bananas will get too ripe to eat, so I can make the bread again! Many thanks!

—LABANTEAK

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Apr 06, 2011

I have made many "from scratch" banana breads, but this recipe beat them all in my house. The bread was great. Added cinnamon and nutmeg, but that was the only alteration. Also-remember that bisquick rises!! Don't fill your pan/s very high!!

—L

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Nutrition

Calories
272 kcal
14%

Carbohydrates
40.7 g
13%

Cholesterol
53 mg
18%

Fat
10.9 g
17%

Fiber
1.1 g
4%

Protein
4.6 g
9%

Sodium
467 mg
19%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Banana Bread VII

Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories: 272
Calories from Fat: 98

% Daily Value *
Total Fat 10.9g 17 %
Saturated Fat 1.5g 8 %
Cholesterol 53mg 18 %
Sodium 467mg 19 %
Potassium 169mg 5 %
Total Carbohydrates 40.7g 13 %
Dietary Fiber 1.1g 4 %
Protein 4.6g 9 %
Sugars 21.2g
Vitamin A 2 %
Vitamin C 4 %
Calcium 2 %
Iron 13 %
** Thiamin 4 %
Niacin 13 %
** Vitamin B6 9 %
** Magnesium 6 %
Folate 24 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.