Serve this banana bread warm for breakfast or brunch, a lamode for a dessert or with butter as a late night snack; this is the quickest and easiest recipe you will ever find! Heart healthy, with Weight Watcher point value options included here too!
-Quick Banana Nut Bread
2 large extra ripe bananas, mashed
2/3 cups light brown sugar
1/4 cup milk
1/4 cup oil
3 large eggs
2 2/3 cups Bisquick Baking Mix
1/2 cup chopped walnuts or pecans (Optional)
Heat oven to 350oF. Spray a 9x5x3 inch loaf pan with non stick cooking spray.
In a large mixing bowl, mash the bananas with a fork, making sure no lumps remain. Add all other ingredients, stir to mix well, leaving no big lumps. Add the nuts (if desired) and stir into the batter.
Pour into prepared loaf pan and bake for 50-60 minutes or until a toothpick inserted into the middle comes out clean. Let banana bread cool. Remove from pan. Store wrapped in plastic wrap or foil. Flavor improves after 24 hours.
Optional serving suggestions:
*After the banana bread has cooled completely place on a serving plate. Prepare the Penuche glaze and drizzle over the top of the loaf. Sprinkle lightly with ground nuts.
1/2 cup dark brown sugar
1/2 cup heavy cream
1/2 tbsp. butter
1/4 cup powdered sugar
Heat in a saucepan until mixture comes to a boil. Remove from heat and beat in the powdered sugar, add more if its too thin, 1 tbsp. at a time. Drizzle over cold banana bread. Let glaze cool before slicing
*Place 1 slice of banana bread in your toaster, set to low/light setting. After it pops up butter the slice and apply a thin layer of Peanut butter and drizzle with honey!
*Butter both sides of the banana bread and place on a griddle, cook on one side until it is brown and crusty, flip and repeat. Serve with maple syrup for a quick breakfast.
-Quick and Easy Heart Healthy Banana Bread
2 3/4 cups Hearth Smart Bisquick Baking Mix
2/3 cups Splenda no calorie sugar replacement
1 tbsp. granulated sugar
1/3 cup Quaker Oats, quick cooking
1/4 cup low fat, 2% milk
2 large RIPE bananas, mashed well
1 tbsp. vanilla
Set oven to 375oF. Spray 9x5x3 inch glass loaf pan with non-stick cooking spray.
In a large mixing bowl add all the ingredients and stir well to combine, make sure there are no big lumps. Pour batter into the prepared loaf pan.
Bake 45-55 minutes or until toothpicks pushed into the middle comes out clean. Remove from oven and let cool. Remove from loaf pan and store wrapped in cling wrap or foil. Flavors improve after 24 hours!
Nutritional Information: Heart Healthy recipe only-Calories: 140, Fat: 2 g, cholesterol 25mg, Sodium 180mg, Carbohydrates: 28g, Fiber: 4g, (soluble fiber 2 g), Weight Watchers point value=3 points each serving.
These banana breads both keep well for 4 days at room temperature or refrigerated for 10 days.