Best 6 Gf Bisquick Banana Bread Recipes
Within the world of gluten-free baking, gf Bisquick banana bread stands as a beacon of deliciousness and simplicity. This delectable treat, crafted with a blend of gluten-free Bisquick mix, ripe bananas, and a symphony of spices and sweeteners, offers a taste experience that rivals its traditional counterpart. Whether you're a seasoned baker seeking a new gluten-free delight or a novice cook navigating the world of gluten-free baking, this article will guide you through the steps of creating the ultimate gf Bisquick banana bread. From selecting the perfect bananas to mastering the art of folding in dry ingredients, we'll unveil the secrets to achieving a moist, flavorful, and irresistibly aromatic loaf that will captivate your taste buds and satisfy your gluten-free cravings.
Here are our top 6 tried and tested recipes!
BISQUICK® BANANA NUT BREAD
Turn on your oven! Fall is around the corner, and it's time to whip up the all-time favorites. This inviting Bisquick™ Banana Nut Bread recipe is the ultimate way of welcoming the season of comforting flavors, and is made easy with Bisquick™ mix.
Provided by By Betty Crocker Kitchens
Categories Breakfast
Time 3h25m
Yield 24
Number Of Ingredients 8
Steps:
- Heat oven to 350°F. Grease bottom of 9x5x3-inch loaf pan.
- Stir bananas, sugar, milk, oil, vanilla and eggs in large bowl. Stir in Bisquick mix and nuts. Pour into pan.
- Bake 50 to 60 minutes or until toothpick inserted in center comes out clean; cool 10 minutes. Loosen sides of loaf from pan; remove from pan 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 130, Carbohydrate 18 g, Cholesterol 25 mg, Fat 1, Fiber 0 g, Protein 2 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 170 mg, Sugar 8 g, TransFat 0 g
QUICK BANANA BREAD
Delicious with hot cocoa or tea for an afternoon snack.
Provided by JJOHN32
Categories 100+ Breakfast and Brunch Recipes Breakfast Bread Recipes
Time 1h20m
Yield 12
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Generously grease the bottom of a 9 x 5 inch loaf pan.
- Measure oil, bananas, vanilla, eggs, baking mix, sugar, and nuts into a large bowl. Beat vigorously with a spoon for about 30 seconds. Pour the batter into the prepared pan.
- Bake until a wooden pick inserted in center comes out clean, about 55 to 65 minutes. Cool for 5 minutes in the pan. Loosen sides of loaf from the pan. Remove to a wire rack to cool completely.
Nutrition Facts : Calories 272 calories, Carbohydrate 40.7 g, Cholesterol 46.5 mg, Fat 10.9 g, Fiber 1.1 g, Protein 4.6 g, SaturatedFat 1.5 g, Sodium 466.8 mg, Sugar 21.2 g
GLUTEN-FREE BANANA BREAD
This gluten-free banana bread recipe isn't dry and crumbly-it tastes like the real thing. I hope you try it! -Gladys Arnold, Pittsburgh, Pennsylvania
Provided by Taste of Home
Time 1h5m
Yield 2 loaves (12 slices each).
Number Of Ingredients 10
Steps:
- Preheat oven to 350°. In a large bowl, combine flour, baking soda and salt. In a small bowl, whisk eggs, bananas, sugar, applesauce, oil and vanilla. Stir into dry ingredients just until moistened., Transfer to two greased 8x4-in. loaf pans. Sprinkle with walnuts. Bake until a toothpick inserted in the center comes out clean, 45-55 minutes. Cool for 10 minutes before removing from pans to wire racks.
Nutrition Facts : Calories 140 calories, Fat 6g fat (1g saturated fat), Cholesterol 35mg cholesterol, Sodium 89mg sodium, Carbohydrate 21g carbohydrate (11g sugars, Fiber 2g fiber), Protein 3g protein.
GLUTEN-FREE BEST EVER BANANA BREAD
Enjoy this great banana bread recipe made using Betty Crocker® Gluten Free yellow cake mix - perfect for a breakfast treat.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 2h40m
Yield 16
Number Of Ingredients 5
Steps:
- Heat oven to 350°F. Grease bottom only of 9x5-inch or 8x4-inch loaf pan with shortening.
- In large bowl, beat cake mix, mashed bananas, butter and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour into pan.
- Bake 9-inch loaf 55 to 60 minutes, 8-inch loaf 1 hour 5 minutes to 1 hour 15 minutes, or until toothpick inserted in center comes out clean. (Place sheet of foil over loaf to prevent overbrowning.) Cool 10 minutes. Loosen sides of loaf from pan; remove from pan to cooling rack. Cool about 1 hour before slicing.
Nutrition Facts : Calories 180, Carbohydrate 26 g, Cholesterol 55 mg, Fat 1 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 4 g, ServingSize 1 Slice, Sodium 200 mg, Sugar 12 g, TransFat 0 g
THE EASIEST BISQUICK BANANA (NUT ) BREAD
Make and share this The Easiest Bisquick Banana (Nut ) Bread recipe from Food.com.
Provided by AndreaVT96
Categories Quick Breads
Time 55m
Yield 1 loaf, 8-10 serving(s)
Number Of Ingredients 8
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.
BANANA BISQUICK MUFFINS
My son loves these muffins with the (optional)chocolate chips added. My daughter likes me to add raspberries to hers instead, so I just pop some whole berries into the muffin cup as I drizzle the batter in. They are very fast to put together which is always a good thing. This is from TOH.
Provided by mums the word
Categories Quick Breads
Time 20m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 8
Steps:
- Place biscuit mix in a medium bowl and break up any lumps.
- Combine remaining ingredients and stir into the biscuit mix.
- Fill paper-lined muffin cups 2/3 full.
- Bake at 400F 15-20 minutes.
- Cool in pan 5 minutes.
Nutrition Facts : Calories 170.4, Fat 6.1, SaturatedFat 1.4, Cholesterol 16.5, Sodium 226.4, Carbohydrate 26.6, Fiber 0.9, Sugar 13.5, Protein 2.5
Tips:
- Make sure all ingredients are at room temperature before starting. This will help the batter mix together more smoothly.
- Use ripe bananas for the best flavor. The riper the bananas, the sweeter the bread will be.
- Don't overmix the batter. Overmixing can make the bread tough.
- Bake the bread until a toothpick inserted into the center comes out clean. If the toothpick comes out with batter, the bread needs to bake for a few more minutes.
- Let the bread cool completely before slicing and serving. This will help the bread hold its shape.
Conclusion:
This gluten-free bisquick banana bread is a delicious and easy-to-make treat. It's perfect for breakfast, lunch, or a snack. The bread is moist and flavorful, with a slightly sweet taste. It's also a great way to use up ripe bananas. So next time you have some ripe bananas on hand, give this recipe a try!
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