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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
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.
© 2008 and ®/™ Reynolds, used with permission.
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