This moist and tempting banana bread made with Bisquick® mix has a sweet chocolate surprise.

Prep: 15 min - Bake: 1 hr - Cool: 2 hr 10 min

1 1/3 cups mashed very ripe bananas (2 large)
3/4 cup sugar
1/4 cup milk
3 tablespoons vegetable oil
1/2 teaspoon vanilla
3 eggs
2 2/3 cups Original Bisquick® mix
1/2 cup semisweet chocolate chips


1. Heat oven to 350°F. Grease bottom of loaf pan, 9x5x3 inches.

2. Stir together bananas, sugar, milk, oil, vanilla and eggs in large bowl. Stir in Bisquick mix and chocolate chips. Pour into pan.

3. 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.

Makes 1 loaf - 12 slices

High Altitude (3500-6500 ft): Heat oven to 375°F. Bake 55 to 60 minutes.

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.

Nutritional Info per 1 Slice:
Calories 265 (Calories from Fat 100); Fat 11g (Saturated 3g); Cholesterol 55mg; Sodium 400mg; Potassium 180mg; Carbohydrate 39g (Dietary Fiber 1g); Protein 4g

Diet Exchanges: 2 Starch; 1/2 Fruit; 2 Fat

This recipe displayed with permission from General Mills, Inc.