In a large bowl stir the bananas, sugar, milk, oil, vanilla and eggs. Once mixed together add the Bisquick mix and nuts. Mix until combined and pour into the pan.
Bake for 45-55 minutes or until toothpick inserted in center comes out clean. Allow to cool for 10 minutes before removing from the bread pan. Place, top side down, on a wire rack and cool completely.
Extra banana bread? This bread makes a delicious banana bread French toast.
To store: Room temperature up to 4 days, Refrigerator for up to 10 days, or Freezer for 2-3 months.