This easy Bisquick Banana Bread is filled with a peanut butter cream and drizzled with melted chocolate! Bake in mini loaf pans to give as gifts, or make one big loaf all for yourself!
The last few months have felt like a blur. We have been back and forth between our fake home and our real home more times than I can count. From the looks of my car, you would think I had taken up residence in it. I am so ready to get back into some type of routine. I just don’t do well out of my element.
This Saturday, we finally had a day where we were not obligated to be anywhere and it was sheer bliss. Don’t get me wrong, I have adored my time with family and friends at home, but I needed a little down time.
I spent the better part of the day baking in my pajamas and binge watching Friends on Netflix. It was just the ticket, too. I feel a bit more refreshed and ready to tackle the week ahead. Isn’t it funny how something so small as a lazy weekend can make such a big difference?
This bread is based off of my go to Chocolate Chip Cookie Bread recipe. I use Gluten Free Bisquick as my flour in addition to Old Fashioned Oats. I love adding oats to baked goods because of the great, hearty texture it adds. Then of course I threw in a few bananas and made a peanut butter cream to stick inside.
What Ingredients Are Needed for Bisquick Banana Bread?
This recipe makes the BEST gluten-free banana bread! You don’t have to make it gluten-free, but it’s easy to do so. Here’s what you’ll need:
- Bisquick (I used GF)
- Old-fashioned oats
- Baking powder
- Vanilla instant pudding mix
- Brown sugar
- Vanilla extract
- Cream cheese
- Powdered sugar
- Peanut butter
How to Make Bisquick Banana Bread
This quick and easy banana bread comes together in no time. Here are the basic steps for making it:
- Mix together the flour, oats, baking powder, salt, vanilla pudding mix, cinnamon, bananas and sugar.
- Add the vanilla, oil, milk, eggs.
- In a small bowl, mix together the cream cheese, sugar and peanut butter.
- Grease a loaf pan and pour about half of the batter inside.
- Evenly layer the peanut butter cream over top.
- Top with remaining batter.
- Bake for about an hour at 350F.
- Drizzle with melted chocolate, if desired.
Can I Substitute the Vanilla Pudding Mix?
To my knowledge, no. The instant vanilla pudding mix has lots of flavor and also contains cornstarch, which makes for a super fluffy banana bread.
Can I Use Regular Bisquick?
Of course! My husband can’t have gluten, so I made this an easy gluten-free banana bread. But you can make a classic Bisquick banana bread, if desired.
Tips for Making This Quick Banana Bread
- The peanut butter cream is just a mixture of cream cheese, powdered sugar, and peanut butter. You can leave it out if you prefer, but I love peanut butter and banana together so it was hard for me to resist.
- This recipe made eight mini loaves and three muffins for me. So note that you will have a little extra left over.
- It should fit a standard 12-count muffin tin well; bake for 20-25 minutes
- It will also work in a 9×5-inch loaf pan; bake for 1 hour.
More Easy Bread Recipes:
- Keto Lemon Raspberry Bread
- Dark Chocolate Espresso Bread
- Strawberry Shortcake Bread
- Strawberry Lemonade Bread
- White Chocolate Orange Bread
For the Banana Bread:
- 1 1/2 cups gluten-free Bisquick
- 1 cup old fashioned oats (I used Bob's Red Mill GF)
- 2 teaspoons baking powder
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 1 package vanilla instant pudding mix (5.25 ounces)
- 1/2 cup brown sugar
- 2 ripe bananas
- 1 tablespoon vanilla extract
- 3/4 cup oil
- 1 1/4 cups milk
- 2 eggs, beaten
For the Peanut Butter Cream:
- 2 ounces cream cheese, softened
- 1/4 cup powdered sugar
- 1/4 cup peanut butter
- Preheat oven to 350F.
- To a large bowl, add the flour, oats, baking powder, salt, vanilla pudding mix, cinnamon, bananas and sugar. Mix to combine.
- Add vanilla, oil, milk, eggs. Make sure mixture is totally combined and bananas are well incorporated.
- In a small bowl, mix together the cream cheese, sugar and peanut butter. It will be thick.
- Grease a mini loaf tin and place a small scoop of batter inside. This should be just enough to cover the bottom of the pan.
- Add a spoonful of the peanut butter cream.
- Top with additional batter until the pan is 3/4 full.
- Bake for 25-30 minutes until set and golden brown.
- Drizzle with melted chocolate if desired.
- This made 8 mini loaves and three muffins for me. So note you will have a little extra left over.
- It should fit a standard 12-count muffin tin well, bake for 20-25 minutes
- It will also work in regular 9x5-inch loaf pan. Bake for 1 hour.
Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 540Total Fat: 34gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 26gCholesterol: 58mgSodium: 696mgCarbohydrates: 51gFiber: 3gSugar: 22gProtein: 9g
To avoid any confusion I remove erythritol from the final carb count and net carb count, as it is not known to affect blood glucose levels. To calculate Keto recipes listed on this site carbs - fiber = net carbs. I use Nutrifox as my nutrition calculator. This nutrition information is an estimate based on the information provided by Nutrifox and the specific ingredients I used.