Betty Crocker claims its recipe for banana nut bread is "just like mom's but much, much easier," because of the use of Bisquick. This bread can be kept on the counter for up to four days, refrigerated for up to 10 days and freezes well.

Heat the oven to 350 degrees Fahrenheit. Grease the bottom of a loaf pan with butter or oil.

Blend 2 large, mashed, very ripe bananas, 2/3 cups sugar, 1/4 cup milk, 3 tablespoons oil, 1/2 teaspoon vanilla and 3 eggs in a large bowl. Stir in 2 2/3 cups Original Bisquick Mix, and fold in 1/2 cup chopped nuts. Pour the batter into the greased loaf pan.

Bake the bread for 50 to 60 minutes or until a toothpick inserted into the center comes out clean. Cool in the pan for 10 minutes. Use a knife to loosen the sides of the loaf from the pan, remove from pan and place top side up on a wire cooling rack. Let the loaf cool completely before slicing.

Variations offered by online reviewers include adding 1/2 cup of chocolate chips or chocolate chunks, substituting 3 tablespoons of oil with 3 tablespoons of applesauce or using Lite or Heart Healthy Bisquick mix in place of Original mix.

Other reviews suggest using small loaf pans or muffin pans, which requires a decrease in baking time.