A delightful banana bread recipe with a touch of lemon and a hint of cinnamon for added warmth.
Preheat your oven to 325°F and grease a bread pan with cooking spray.
Using parchment paper can make it easier to remove the bread after baking.
Mash the bananas in a bowl and mix in the lemon juice.
Ripe bananas are easier to mash and provide more sweetness.
In another bowl, whisk together the eggs, sugar, vanilla extract, and melted butter.
Ensure the butter is slightly cooled to prevent cooking the eggs.
Add the Bisquick and cinnamon to the wet mixture and stir until just combined.
Avoid overmixing to keep the bread tender.
Fold in the mashed banana mixture until evenly distributed.
Some lumps are fine; they add texture to the bread.
Pour the batter into the prepared bread pan and smooth the top.
Tap the pan gently on the counter to remove air bubbles.
Bake in the preheated oven for 60 minutes, checking for doneness with a toothpick.
If the top browns too quickly, cover it loosely with foil.
Let the bread cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Cooling the bread ensures it sets properly and slices cleanly.
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