On Friday the 8th, we did our last bit of prep shopping before Irma rolled through. We had got some bananas and we overestimated how many would be eaten before they got too ripe. Not wanting food to go to waste, decided to let them sit a little bit longer so they’d be perfect for banana bread. We had to buy some eggs but that was the only new cost involved since we had all the other ingredients on hand already. We didn’t use nuts since my father doesn’t like nuts. It worked in our favor this time since we didn’t have the money to spend on them anyhow. We’re sure the nuts would provide a nice contrasting texture for the bread but the banana bread is delicious even without them ! Bonus to making this banana bread is that it makes the house smell wonderful ! It’s awesome when you walk into the house and the aroma of the bread baking hits you. It’ll make you want to eat it as soon as possible.
- 1/3 cup vegetable oil
- 1 ½ cups mashed ripe bananas
- ½ teaspoon vanilla
- 3 eggs
- 2 1/3 cups Bisquick baking mix
- 1 cup sugar
- ½ cup chopped nuts (we didn’t use it)
- Preheat your oven to 350 degrees. Take a 9 x 5 x 3-inches loaf pan out and thoroughly grease the bottom of the pan (we lined the inside of the pan with aluminum foil* and sprayed the bottom foil with cooking spray). Mix all the ingredients together in the loaf pan using a fork until just combined, followed by mixing it vigorously for 1 minute (we mixed the ingredients together in a large mixing bowl and then poured it into the loaf pan to avoid scratching up the pan).
- Stick the pan in the oven for 55 to 66 minutes or until a wooden toothpick inserted into the middle comes back out looking clean. Let the bread cool for 5 minutes before running a knife or metal spatula around the sides of the loaf and gently pressing on the loaf and taking it out of the pan (our way is easier*).
*It just dawned on us on one day “Why not try this with aluminum foil?”. Without the aluminum foil, it’s harder to get the loaf pan cleaned up plus the inside would get scratched up from us trying to get the bread out of the pan. We didn’t think the aluminum foil would affect the cooking so we went for it. It was one of those moments where you go “Omg why didn’t we think of this before?”. It’s so easy to pull the bread out of the pan and then just toss the aluminum foil afterwards. No muss, no fuss !
(This is what our bananas looked like that we used for this recipe.)
(Wanted to show you the consistency of our bananas after we mashed them.)
Delicious on its own or with some butter spread on it. Good for breakfast or for snacking on.
If you want banana bread but don’t have ripe bananas, you can sometimes find ripe bananas on sale in the produce area of your supermarket. One time mommy didn’t have as much of the bananas as what the recipe called for so she decided to use unsweetened applesauce as a substitute for the rest needed since it seemed like it had a similar texture and some natural sweetness. Turned out really well !
Recipe source unknown.
We weren’t paid in any form to promote Bisquick.
Take care everybody !