banana bread recipe

Reynolds® Parchment Paper, 2 cups flour, 1 cup sugar, 2 teaspoons baking powder
1 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg, 1/4 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

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.

Makes 12 servings