There is a recipe I've used many times before and it's really delicious. I got the recipe off of the Bisquick Box I think.

Bisquick Banana Bread

2 1/3 cups Bisquick
1 cup sugar
1/3 cup vegetable oil
3 eggs
3 large ripe bananas
1 tsp vanilla
3/4 cup chopped nuts

Mix together Bisquick, sugar, oil and eggs, beat well. Stir in bananas. Add vanilla and nuts. Bake at 350 degrees for 55 to 60 minutes in loaf pan.

My favorite:
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Sour Cream Banana Bread

1 cup sugar

1/2 cup oil

2 eggs

1 cup mashed bananas (2 medium)

1/2 cup sour cream

1 teaspoon vanilla

1-1/2 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon salt
1/2 cup chopped nuts, optional

Preheat oven to 350F. Grease and flour bottom only of a 9 X 5 loaf pan. In large bowl, beat together sugar and oil. Add eggs, bananas, sour
cream and vanilla, blend well. Lightly spoon flour into measuring cup, level off. Add flour, baking soda and salt, stir just until dry
ingredients are moistened. Pour into prepared pan.
Bake at 350F for 50 to 60 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes. Remove from pan. Cool completely. Wrap tightly and store in refrigerator. Makes 1 loaf.

I love this recipe.
It's moist and delicious. This makes two 8 x 4 x 2 loaves

Kona Inn Bana Bread

350o 50 to 60 mins
2 1/2 cup AF flour
1 tsp salt
2 tsp baking soda
1 cup veggie shortening
2 cups granulated sugar
2 cups ripe mashed bananas (6)
4 eggs, slightly beaten
1 cup coarsely chopped walnuts

Grease and flour 2 loaf pans. Stir together the flour, salt and baking soda. Mix together sugar, bananas, eggs and walnuts.
Add dry ingredients to wet stir until thoroughly blended.
Pour into pans. Bake until golden brown and knife comes out clean. Cool for 5 mins. before removing from the pans.

Enjoy,

Linda

Thank you for the recipes, I have them all copied. Tonight I made 2 loaves of Glenda's recipe with the sour cream. It was perfect, taste great and very moist. Tomorrow I'll try Linda's and will get to Shaun's when I pick up some Bisquick. I was able to give one away tonight to really good friends and my DH ate most of the other one. I did get a bite and was in heaven. :)

Here's one I love. I think it came from a food processor cookbook originally. I probably created this variation. I usually note the source but I have had this so long, I'm not sure anymore. I have baked it in a larger loaf pan too. It took a bit more time to bake. Lot's of fiber in this one

***Recipes From Renée Adler AscherÂs Kitchen ***

Banana/Bran/Fruit Quick Bread

Yield: 3 small loaves
Prep. and Cooking Time: 1 hour and 20 minutes
Food processor method

Ingredients:
3/4 cup all purpose flour
1/4 cup whole wheat flour
1 cup unprocessed bran (AKA MillerÂs bran)
1 Tbs. baking powder
14 tsp. baking soda
2 ripe bananas
3 Tbs. unsalted butter of canola oil
1/4 cup lt Brown sugar, packed
1/4 cup molasses (or other syrup)
2 large eggs
2/3 cup skim or non fat milk
1 cup chopped dried apricots or other fruit
Scant 1/4 cup golden raisins (optional)
1/2 cup chopped pecans (or walnuts)

Instructions:
 Preheat oven to 350Ë
 Process bananas with milk, syrup, butter (oil), sugar, and eggs until smooth.
 Add dry ingredients, process on and off until incorporated
 Remove from processor bowl to large bowl
 Mix in dried fruit and nuts
 Fill loaf pans 2/3rds full and bake for 45 to 50 minutes. Cool

Pleased it was enjoyed.

I use the same recipe as Glenda and we love, love love it.

Oh my gosh, Glenda's banana bread is making raves around the neighborhood and family. It is amazing how moist and flavorful it is. Here's a pic of what's left of 2 loaves. Does anyone know if I can freeze banana bread?

It freezes beautifully. I first wrap it in wax paper (this wicks any moisture that might get in) then into a zip loc freezer bag, squeezing all the air out.
Deborah

I also made Glenda's recipe -- really because I had 2 bananas, 2 eggs and 1/2 cup sour cream to use up -- and there isn't any left to take a photo of.

Thanks for sharing that recipe, Glenda.