COOK TIME: 50 – 60 minutes SERVINGS: 12
- 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 9×5-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 extract. Add dry ingredients to banana mixture; stir just until moistened. Stir in nuts and chocolate chips; pour into parchment lined-pan.
BAKE to minutes or until toothpick inserted in center comes out clean. Cool minutes in pan. Use edges of parchment to lift bread from pan onto a wire rack. Pull back edges of parchment. Cool completely.
Source : www.reynoldskitchens.com