Chocolate Chip Strawberry Banana Bread Bisquick Recipes

CHOCOLATE CHIP-STRAWBERRY-BANANA BREAD {BISQUICK}

Steps:

• Heat oven to 350.
• Grease bottom of loaf pan, 9x5x3 inches.
• Mash bananas with a fork (I like my banana mixture pretty chunky!).
• Then add in sugar, oil, vanilla, vanilla almond milk and eggs in large bowl.
• Add Bisquick HeartSmart mix and stir until well incorporated, don't overmix.
• Fold in the chocolate chips and strawberry slices and pour mixture into pan.
• Add some strawberries and chocolate chips on top for decorative purposes. :)
• Bake 50 - 60 minutes or until toothpick inserted in center comes out clean.
• Cool 10 minutes. Loosen sides of bread from pan and remove from the pan.
• Place bread on wire wrack.
• Cool completely, 2 hours or so, before slicing.
• Wrap tightly and store at room temp up to 3 days max or refrigerate up to 9 days.

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

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.

STRAWBERRY BANANA CHOCOLATE CHIP BREAD

Steps:

• Place the fruit in a baggie and seal, removing as much as air you can. Then mash with your hands.
• Add the Yogurt and Vanilla to your fruit mix bag, smoosh together your liquid ingredients and add to bread machine. Next add the dry ingredients, your butter, and the yeast.
• Close the lid. Set the Bread Machine for a 2-pound Wheat Bread Loaf.

STRAWBERRY-BANANA BREAD WITH CHOCOLATE CHIPS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9x5-inch loaf pan.
• Whisk flour, baking soda, cinnamon, and salt together in a large bowl.
• Mix bananas, strawberries, both sugars, oil, chocolate chips, and eggs together in a medium bowl. Add to flour mixture and mix until well combined. Pour batter into the prepared pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour.

CHOCOLATE CHIP BANANA BREAD

Steps:

• Heat the oven to 180C/160C fan/gas 4. Butter a 900g loaf tin and line the base and sides with baking parchment. Beat the softened butter and sugar together using an electric whisk until light and fluffy. Combine the egg and vanilla extract and pour this in, a little at at time, mixing between each addition. Fold in the flour, a pinch of salt, the baking powder, mashed banana and all but a handful of the chocolate chips.
• Scrape the mixture into the prepared tin and scatter over the rest of the chocolate chips. Bake for about 50 mins, or until puffed up and cooked through - a skewer inserted into the middle of the loaf should come out clean. Leave to cool in the tin for 10 mins, then remove to a wire rack and leave to cool completely. Slice before serving. Will keep in an airtight container for up to five days.

BISQUICK® CHOCOLATE CHIP-BANANA BREAD

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® BANANA NUT BREAD

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.