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Banana Bread


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Serves | Prep Time | Cook Time

Why I Love This Recipe

Reynold's


Ingredients You'll Need

Reynolds® Parchment Paper

2
cups flour

1
cup sugar

2
teaspoons baking powder

1
teaspoon ground cinnamon

1/4
teaspoon each ground nutmeg and salt

2
medium (1 cup) ripe bananas, mashed

2
eggs

1/3
cup oil

1/4
cup milk

1
teaspoon vanilla extract

1
cup chopped nuts

1/2
cup mini chocolate chips


Directions

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.


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