Total Time
Prep 0 mins
Cook 20 mins

This is my mom's recipe. It's one of my favorite breakfast treats of all time. Tip: when the loaves cool, wrap them in aluminum foil. This prevents them from drying out. Note that, while the recipe says to use 2 big loaf pans, you can make 4 mini loaf pans. Those are perfect for last-minute Christmas gifts.


  1. Preheat the oven to 325 degrees Fahrenheit.
  2. On a dinner plate,peel and mash the bananas.
  3. Add the lemon juice, and mash again.
  4. Cream the sugar and the butter in a stand mixer.
  5. Add the eggs.
  6. Add the mashed bananas and mix well.
  7. Add the Bisquick, nutmeg, and cinnamon last.
  8. Pour batter into greased and floured loaf pans and bake for 20-30 minutes, or until the middle is no longer gooey.
Most Helpful

It's my fault, I think, that this recipe went horribly wrong for me. I have horrible luck with banana bread anyway, and I keep trying to find a recipe that is failproof. I totally missed the instruction that was noted only in the introduction (you may want to add that to the actual recipe) to put this in 4 large pans. I used 3 smaller ones and they were between 1/2 and 2/3 full, but I had a horrible overflowing burned mess in the bottom of my oven. The bread never set and the edges were burned after 45 minutes. What is cooked nicely is very good, so I am sure that the problems with this are mine since others have had success with this recipe. I'll keep trying! Made for PAC Spring '11.

RSL March 12, 2011

I followed the directions as written except I used Heart Healthy Bisquick. This might be why I found it not as moist as I would like. I am going to give it another chance and I will rate it again.

Chef Maria #2 May 03, 2010

This was a big hit with my kids. I used a regular stand mixer and ended up having to cook the loaves for an extra 12 minutes or so. My kids each had 2 pieces on the night that we had it for dessert. I made this for spring PAC 2010.

Margie99 April 12, 2010