Banana Bread
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.
