Banana Bread

Reynolds Parchment Paper
Banana Bread
12 servings


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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
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 9- x 5-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. 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.

Created date

November 2008