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“BANANA BREAD” IS IN:

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: Reynolds

recipe reviews
Banana Bread
   #63215
 Andrew Pointer (Nevada) says:
Best yet. So easy to make and very moist and delicious.
   #60632
 Laura (British Columbia) says:
This is a great recipe. The second time I made it, I ended up substituting the sugar and milk with an extra banana and 1/4 cup of unsweetened apple juice concentrate. It turned out BEAUTIFUL. So, for anyone who needs to limit their sugar intake, try it out.
 #44791
 Darlene Sulis (Japan) says:
I make a lot of banana bread, I mean a lot! and this is one of the best recipes I've found, super easy and delicious!
 #38938
 Jason (Illinois) says:
Great recipe, what can replace the parchment paper?
 #38972
 Cooks.com replies:
Hi Jason,

You can use wax paper.

-- CM
   #50719
 Sherry (Florida) replies:
Very easy. Very delicious. I didn't bother with the parchment. I love to bake mini loaves using cleaned (recycled) cans from canned vegetables, as well as a Pampered Chef mini loaf stoneware baker. Just spray the container with a bit of non-stick spray and it comes right out.
 #189446
 Donna (Arkansas) replies:
Hi Sherry... How long did you back them in the tin cans? I have 2 cans that I save just for this type of recipe but I don't remember the temp or how long to bake them. Thank you. Donna, Conway Ar.
   #52388
 C. Lynn replies:
Very good! I didn't not use parchment paper either. Just greased dish with butter prior to avoid stick. Turned out great. My kids loved too!
   #79350
 Lori (Florida) replies:
I made this today. I did not have the parchment paper or the loaf pan so I used a Bundt pan. I didn't add the chocolate chips or the nuts because I didn't have those either! I did 11/2x's the ingredients. My family loved it... I agree. Would like to make it a little more moist somehow though...maybe add a little applesauce?
   #102834
 Casey (Illinois) replies:
This bread turn out really good! I followed the recipe exactly. I didn't use beaters just a hand mixer and the bread was very moist. I just sprayed my loaf pan, I did not use parchment paper.
   #114955
 Margaret (Texas) replies:
Easy and very good. Used wax paper and just lifted the loaf out of the pan so my 14 year old could eat 1/2 of it right out of the oven - no cooling at all. Luckily I had doubled the recipe. Will definitely make again.
   #121305
 Patrick Kirwan (New York) replies:
Just made some and skipped the parchment paper and greased the pan flipped it over and it just fell out :). Can't wait to try it!

 

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