BISQUICK BANANA BREAD MUFFINS RECIPES

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THE EASIEST BISQUICK BANANA (NUT ) BREAD RECIPE - FOOD.COM



The Easiest Bisquick Banana (Nut ) Bread Recipe - Food.com image

Make and share this The Easiest Bisquick Banana (Nut ) Bread recipe from Food.com.

Total Time 55 minutes

Prep Time 5 minutes

Cook Time 50 minutes

Yield 1 loaf, 8-10 serving(s)

Number Of Ingredients 8

1 1/3 cups mashed very ripe bananas (about 2 large bananas)
2/3 cup sugar
1/4 cup milk
3 tablespoons oil
1/2 teaspoon vanilla
3 eggs
2 2/3 cups Bisquick baking mix
1/2 cup chopped nuts (optional)

Steps:

  • Preheat oven to 350. Grease bottom only of loaf pan, 9x5x3 inches.
  • In large mixing bowl, combine all ingredients except Bisquick and nuts; stir until blended. Stir in Bisquick and nuts. Pour into prepared loaf pan.
  • Bake banana bread for 50-60 minutes, or until toothpick in center comes out clean.
  • Cool 10 minutes Loosen sides of loaf from pan and remove to wire rack to cool completely.

Nutrition Facts : Calories 336.3, FatContent 13.5, SaturatedFatContent 3, CholesterolContent 81.2, SodiumContent 540.7, CarbohydrateContent 48.2, FiberContent 1.5, SugarContent 24.6, ProteinContent 6.1

BANANA BREAD RECIPE - BETTYCROCKER.COM



Banana Bread Recipe - BettyCrocker.com image

This classic Banana Bread recipe has appeared in almost every edition of the Betty Crocker Cookbook that’s ever been printed, and it's no surprise! It’s a favorite of hundreds upon hundreds of home cooks for the Banana Bread recipe's speedy 15-minute prep time and its delicious results. This Banana Bread is sure to become a staple in your home if it's not already.

Provided by Betty Crocker Kitchens

Total Time 2 hours 30 minutes

Prep Time 15 minutes

Yield 24

Number Of Ingredients 10

1 1/4 cups sugar
1/2 cup butter, softened
2 eggs
1 1/2 cups mashed very ripe bananas (3 to 4 medium)
1/2 cup buttermilk
1 teaspoon vanilla
2 1/2 cups Gold Medal™ All-Purpose Flour
1 teaspoon baking soda
1 teaspoon salt
1 cup chopped nuts, if desired

Steps:

  • Move oven rack to low position so that tops of pans will be in center of oven. Heat oven to 350°F. Grease bottoms only of 2 loaf pans, 8 1/2x4 1/2x2 1/2 inches, or 1 loaf pan, 9x5x3 inches.
  • Mix sugar and butter in large bowl. Stir in eggs until well blended. Add bananas, buttermilk and vanilla. Beat until smooth. Stir in flour, baking soda and salt just until moistened. Stir in nuts. Pour into pans.
  • Bake 8-inch loaves about 1 hour, 9-inch loaf about 1 1/4 hours, or until toothpick inserted in center comes out clean. Cool 10 minutes. Loosen sides of loaves from pans; remove from pans 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.

Nutrition Facts : Calories 70 , CarbohydrateContent 12 g, CholesterolContent 15 mg, FiberContent 0 g, ProteinContent 1 g, SaturatedFatContent 1 g, ServingSize 1 Slice, SodiumContent 95 mg

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