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 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.