Best Bisquick Chocolate Chip Banana Bread Recipes

BISQUICK® CHOCOLATE CHIP-BANANA BREAD

Bisquick® Chocolate Chip-Banana Bread image

I found this recipe this morning on the www.backofthebox.com website. Here is what the website says: This moist and tempting banana bread made with Bisquick® mix has a sweet chocolate surprise. Success Hint: You may be tempted to add extra chocolate chips to batter, but try not to. The additional chips may sink to the bottom during baking.

Provided by senseicheryl

Categories Quick Breads

Time 1h

Yield 1 loaf pan, 12 serving(s)

Number Of Ingredients 8

Ingredients

1 1/3 cups bananas, mashed very ripe (2 large)
3/4 cup sugar
1/4 cup milk
3 tablespoons vegetable oil
1/2 teaspoon vanilla
3 eggs
2 2/3 cups Bisquick baking mix, Original
1/2 cup semi-sweet chocolate chips

Steps:

Heat oven to 350°F Grease bottom of loaf pan, 9x5x3 inches.
Stir together bananas, sugar, milk, oil, vanilla and eggs in large bowl. Stir in Bisquick mix and chocolate chips. 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.

BISQUICK ~ CHOCOLATE CHIP - BANANA BREAD RECIPE - (4.7/5)

Bisquick ~ Chocolate Chip - Banana Bread Recipe - (4.7/5) image

Provided by Angela-4

Number Of Ingredients 8

Ingredients

1 1/3 cups bananas, mashed very ripe (2 large)
3/4 cup sugar
1/4 cup milk
3 tablespoons vegetable oil
1/2 teaspoon vanilla
3 eggs
2 2/3 cups Bisquick baking mix, Original
1/2 cup semi-sweet chocolate chips

Steps:

Heat oven to 350°F Grease bottom of loaf pan, 9x5x3 inches. Stir together bananas, sugar, milk, oil, vanilla and eggs in large bowl. Stir in Bisquick mix and chocolate chips. 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.

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