Banana Bread

COOK TIME: 50 – 60 minutes SERVINGS: 12

COURSE: Dessert


  • 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.

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