Reynolds® Parchment Paper
teaspoons baking powder
teaspoon ground cinnamon
teaspoon each ground nutmeg and salt
medium (1 cup) ripe bananas, mashed
teaspoon vanilla extract
cup chopped nuts
cup mini chocolate chips
PREHEAT oven to 350°F. Line a 9x5-inch loaf pan with Reynolds Parchment Paper, extending paper up sides of pan; set aside.
COMBINE flour, sugar, baking powder, cinnamon, nutmeg and salt on a sheet of parchment paper; set aside. In a large bowl combine bananas, eggs, oil, milk and vanilla extract. Add dry ingredients to banana mixture; stir just until moistened. Stir in nuts and chocolate chips; pour into parchment lined-pan.
BAKE 50 to 60 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes in pan. Use edges of parchment to lift bread from pan onto a wire rack. Pull back edges of parchment. Cool completely.
Pairs Well With