Try making it in a well greased Bundt pan, but pour in 1/2 the batter, then put in a mixture of 1 pkg. cream cheese 1/3 cup sugar, 1 tbsp. flour, 1/2 tsp. nutmeg. Pour in remainder of batter on top and bake until done. Nice surprise in the middle.

I modified the recipe by replacing the sugar with 2 small individual packs of Stevia. Substituted the oil with High Grade Organic oil. Added a very small amount of chocolate & butterscotch chips & with finely chopped walnuts. Also utilized 2 small italian ceramic loaf pans & coated them very lightly with Irish butter. Moist, light & Outstanding!

VERY GOOD

Is this recipe also for high altitude or are there adjustments that need to be made. We live in Albuquerque, NM. THANK YOU

This is my go to recipe for banana bread. I like to add 3/4 cup chocolate chips. I also separate the batter into two loaf pans and decrease the temperature to 325°F.

God Bless You All, my family loves the Banana Bread and Me for making it! They think I am the Best Cook Ever! Thank You!

I substituted the oil for 6 oz. Greek yogurt, Splenda dark for sugar, threw in crushed nuts instead of chopped (sticks in dental work), and added two scoops of vanilla protein powder. Also a tube pan bakes much more evenly and quicker than loaf pans! Yummy and nutritional breakfast for kids!

Better than any banana bread I have tried to make. Bakes all the way thru and is still moist.

This is a recipe I used years ago, then stopped baking, now I'm baking again and I didn't remember I used Bisquick to make banana bread and I kept making one recipe after another and nothing even compared with this recipe. My son kept asking why I couldn't make the good banana bread that I use to make that is when it hit me. BISQUICK!!!!

I had 4 large ripe bananas and wanted a recipe that would not be soggy. I used 3/4 cup Splenda, 3/4 cup brown Wheylow. I used twice the vanilla and used the French vanilla Baileys creamer instead of milk. Instead of oil I used about 1/2 cup butter and 1 teaspoon butter flavoring. I use 3 plus cups of Bisquick. You might say I really altered the recipe, but it was delicious. Since I had an abundance of batter, I made 12 mini muffins besides the large loaf. I do not usually comment or review on recipes, but this was fabulous.

If you like yours so much better, why didn't you write your recipe on a separate post?

If you will use 2 and 1/2 cups Bisquick (not the 2 and 1/3 in recipe); use 1 cup plus 1 tablespoon sugar; 1/8 teaspoon banana flavoring instead of vanilla, you will find it is less "watery." Also, my oven requires the full 60 minutes, sometimes 61 or 62 minutes. Then, this bread is delicious and will stay moist for days. Wrap it up in foil, put it in your frig' and voila ! You'll find a great difference in texture, and you will love it. We do - it is a favorite among my friends who request that I make it for pot lucks. Good luck!

I omitted the oil, I used 1 cup of Apple sauce with cinnamon, raisins, almonds and 1/4 cup of brandy!! The best ever oil free banana bread I ever baked!!

I used mini loaf pans and was able to get 4 good size mini loafs. I also added craisins, it was delicious! Baked @ 350°F for 55 minutes.

I also tried this recipe with gluten-free Bisquick and it worked just fine. I cut the recipe in half (two medium bananas, one jumbo egg) and made 10 muffins (about 20 minutes).

I used gluten-free bisquick and left out the nuts. I baked mini muffins and regular muffins...both were a success.