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| BANANA BREAD | |
 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 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. Submitted by: | |
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You can use wax paper.
-- CM